Turkey and Kale Lasagna Stuffed Spaghetti Squash is healthy comfort food that will warm you up but not load you up on carbs!
I was driving to work last Friday, listening to a morning radio show, when they started talking about the phrase “Netflix and Chill.” Come to find out, apparently I have been using the phrase completely wrong. While I thought it was completely literal and meant that you watched Netflix and hung out, it’s actually code for something much less innocent than that. Something that two adults who love each other do, if ya catch my drift.
So that time when I Snap Chatted a picture of my feet crossed while wearing my slippers and PJ’s while holding a glass of wine and the TV on in the background with the caption “Netflix and Chill”? I was literally lounging on the couch and watching Netflix. How embarrassing. People either thought I was letting everyone in on my love life (what’s sexier than plaid pajama pants with dirty old slippers?), or were laughing at me because I obviously had no idea what I was talking about. Probably the latter.
Buuuuut I digress. This somehow leads me to these Turkey and Kale Lasagna Stuffed Spaghetti Squash, I promise. Oh right! Because Marc and I ate them while we were LITERALLY Netflix and Chilling. Like we were sitting on the couch, watching Narcos, and eating our stuffed spaghetti squash.
While Marc has politely eaten the spaghetti squash dishes I’ve made for him before (like this one), he’s never been the biggest fan. This stuffed spaghetti squash, though? He loved it. Like licked-his-spaghetti-squash-bowl-clean loved it.
This is a recipe that I developed for GO VEGGIE, and I used their Lactose Free Mozzarella Shreds and Parmesan Grated Topping. I love to use their cheese products in my every day cooking, and this recipe was no different. They give me that same cozy feeling as regular cheese but with less calories, less fat, no cholesterol, and no saturated fat. I love it!
To make this recipe completely lactose free, you could swap that ricotta cheese for cashew ricotta. I’ve used this recipe before, but since I was sick over the weekend and Marc was running to the store for me, I thought directing him to the ricotta cheese would be way easier than having him find the nutritional yeast and unsalted raw cashews.
The thing that takes the longest in this recipe is cooking the spaghetti squash. While I prefer doing it in the oven, you could cook it in the microwave using these instructions if you are short on time. While the squash is cooking you can whip up the lasagna filling, then all you have to do is fill your squash bowls up and then throw it in the oven for another 10 minutes to get that cheese all nice and melty!
Then you’re all set to settle in for some Netflix and chill…depending on what your definition is 🙂
Turkey and Kale Lasagna Stuffed Spaghetti SquashPrint Pin Rate
- 2 spaghetti squash halved and seeds removed
- 4 tablespoons olive oil divided use
- 1 lb turkey sausage
- 1 onion diced
- 28 oz jar marinara
- 3 cups chopped kale
- 1 cup ricotta cheese or cashew ricotta for lactose-free version*
- 1 teaspoon Italian seasoning
- 2 cups GO VEGGIE Lactose Free Mozzarella Shreds or shredded mozzarella cheese
- GO VEGGIE Parmesan cheese for topping (or Parmesan Cheese)
- fresh basil chopped, for topping
- Preheat oven to 400 degrees.
- Brush each squash half with 1/2 tablespoon of olive oil and season with salt and pepper.
- Place on a baking sheet and the pour ~ 1/2 cup of water onto the baking sheet. This will help steam the squash
- Bake in preheated oven for 35-45 minutes, until squash is fork tender. Baking time will depend on the size of your squash. You want the flesh to easily separate into spaghetti strands.
- While the squash is baking, make the filling.
- In large skillet, cook turkey sausage and crumble into small pieces.
- Add olive oil to pan and add onion, cooking until tender, about 5-7 minutes.
- Add marinara and cook until warm, about 3-5 minutes.
- Add kale and stir until it starts to wilt, about 2 minutes.
- Season with salt and pepper. This will vary depending on your marinara sauce.
- Make the ricotta mixture by combining ricotta cheese with Italian seasoning.
- Once spaghetti squash is cooked, it's time to assemble!
- Spread 1/4 cup of the ricotta mixture onto the bowl part of each spaghetti squash.
- Then top with marinara sauce mixture, dividing it evenly between the four squash halves.
- Top with 1/2 cup of mozzarella cheese each.
- Place on baking sheets and bake10-12 minutes in the oven, until cheese is melted.
- Top with Parmesan cheese and fresh basil.
- Serve immediately and enjoy!