Easiest Way to Make Perfect Spaghetti Squash Lasagna Bowls

Spaghetti Squash Lasagna Bowls. Turn spaghetti squash into a meatless meal with this recipe for stuffed spaghetti squash lasagna bowls. Made with vegan ricotta and hemp parmesan. I adore bowl meals, especially when there's an edible bowl involved.

I used my family recipe for Spaghetti Sauce for these bowls but you can use whatever sauce recipe you usually use or even a jar from the grocery store. If you do opt to make your job easier and use the sauce in a jar, I'd add some. As an Amazon Associate and affiliate with other networks, I may earn a commission from purchases made Spaghetti Squash Lasagna Bowls. You can have Spaghetti Squash Lasagna Bowls using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Spaghetti Squash Lasagna Bowls

1. Prepare to taste of Salt and pepper.
2. It's 6 oz of ground beef or ground turkey.
3. Prepare 2 of garlic cloves minced.
4. It's 1 1/2 Tbsp of olive oil.
5. You need 15 oz of can of diced tomatoes.
6. You need 1 tsp of Italian seasoning.
7. You need 1/4 cup of ricotta cheese.
8. Prepare of Fresh basil.
9. You need to taste of Salt and pepper.
10. You need 1/2 cup of parmigiano grated.
11. You need of Mozzarella cheese.

All the amazing flavors you love in lasagna with out all the carbs! This easy to make low carb lasagna recipe is. These spaghetti squash lasagna bowls are hearty, comforting and absolutely delicious. Blogging can be pretty high After making these lasagna bowls, I took a taste, loved it and immediately took them outside to snap a photo.

Spaghetti Squash Lasagna Bowls step by step

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. .

Normally when taking photos for the blog, I try to be. It's called spaghetti squash for a reason, after all, and these tender strands of squash make a remarkable stand-in for our favorite pasta dishes. Today, this mild-tasting squash is getting a lasagna makeover. Mozzarella, ricotta, meat sauce — the works. Split it in half lengthwise, remove the seeds with a spoon and gently shred the spaghetti squash with a fork and set aside.