Spaghetti Squash Lasagna Bowls
Cooking Instructions
- 1
Stab the spaghetti squash a couple times with the tip of a sharp knife and microwave for 5 minutes, set aside and allow to cool pretty much completely. Split it in half lengthwise, remove the seeds with a spoon and gently shred the spaghetti squash with a fork and set aside.
- 2
Preheat the oven to 425 degrees.
- 3
In a large skillet with high sides, add the olive oil and allow it to preheat over medium heat, add the garlic and basil and saute for about a minute, add the ground turkey, break it up with a wooden spoon as much as possible and cook until pretty much cooked through.
- 4
Add the tomatoes and Italian seasoning along with a pinch of salt and pepper and allow the sauce to simmer for about 15
- 5
Mix together the spaghetti squash and sauce, divide the mixture between the shell of the spaghetti squash, top it with some ricotta, a little grating of Parmiggiano and the mozzarella.
- 6
Bake for about 20 to 25 minutes or until golden brown and bubbly.
- 7
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