Dinner for 4

Spaghetti Squash Lasagna Boats

Name: Spaghetti Squash Lasagna Boats
Total time: 105 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 spaghetti squash; 1 tbsp olive oil; 2 1/2 cloves garlic; 3 1/2 cups baby kale; 1 cup part skim ricotta cheese; 1 cup shredded mozzarella cheese; 1 pinch salt and a squeeze of lemon juice; 1 tbsp olive oil; 2 1/2 cloves garlic; 1 lb ground turkey; 1 cans (28 oz) crushed tomatoes; 1 1/2 cups chicken or vegetable broth; 1 tsp salt; 1 pinch italian seasonings like oregano; 1 few glugs of red wine and/or a splash of red wine vinegar or balsamic vinegar

Roasted spaghetti squash boats hold creamy kale, ricotta, turkey, and tomato sauce under melted mozzarella.

$4.59per serving $$$

105 minstart to table

4servings

Italian High-protein Family Dinners Cold-weather comfort Fall

Ingredients

2 spaghetti squash
1 tbsp olive oil
2 1/2 cloves garlic
3 1/2 cups baby kale
1 cup part skim ricotta cheese
1 cup shredded mozzarella cheese
1 pinch salt and a squeeze of lemon juice
1 tbsp olive oil
2 1/2 cloves garlic
1 lb ground turkey
1 cans (28 oz) crushed tomatoes
1 1/2 cups chicken or vegetable broth
1 tsp salt
1 pinch italian seasonings like oregano
1 few glugs of red wine and/or a splash of red wine vinegar or balsamic vinegar

Steps

Heat the oven to 400 F.
Halve and seed the squash, brush the cut sides with oil, place them cut-side down on a baking sheet, and roast for 45 minutes.
Cook the turkey and garlic in a large skillet over medium heat for 8 minutes, breaking up the meat until it reaches 165 F.
Add the crushed tomatoes, broth, salt, Italian seasoning, and wine or vinegar, then simmer for 25 minutes.
Cook the remaining garlic and kale in oil over medium heat for 4 minutes, then stir in the ricotta, lemon juice, and salt.
Scrape some squash strands into the kale mixture, return it to the shells, top with turkey sauce and mozzarella, and bake at 400 F for 15 minutes.

Main ingredient on sale this week? See what to make with ground turkey on sale.