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.

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. 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. 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. You need to taste of Salt and pepper.
2. You need 6 oz of ground beef or ground turkey.
3. It's 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. Prepare 1/4 cup of ricotta cheese.
8. You need of Fresh basil.
9. Prepare to taste of Salt and pepper.
10. Prepare 1/2 cup of parmigiano grated.
11. You need of Mozzarella cheese.

Today, this mild-tasting squash is getting a lasagna makeover. Mozzarella, ricotta, meat sauce — the works. It's a bowl of hot-baked goodness that you. What do you put on your Spaghetti Squash?

Spaghetti Squash Lasagna Bowls 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. .

A perfect vegetarian supper that's easy to make and freezer This Spaghetti Squash Lasagna is everything: Freezer-friendly, can be made ahead, perfectly portable, ideal for a potluck or a crowd, and makes. Spaghetti Squash Lasagna Boats - creamy ricotta, spaghetti squash, garlic kale, mozzarella cheese, and a quick simmer tomato sauce! These spaghetti squash lasagna boats are a major weeknight meal win for all the hungry people. This is all we ate for the last three days before we headed out to. Try this keto spaghetti squash lasagna casserole for an easy meal.