Turkey and Kale Lasagna Stuffed Spaghetti Squash

Turkey and Kale Lasagna Stuffed Spaghetti Squash

Heart Smart Gluten Free Vegetarian


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

GO VEGGIE Parmesan cheese, for topping

fresh basil, chopped, for topping


Preheat oven to 400 degrees.

Brush each squash half with ½ tablespoon of olive oil and season with salt and pepper.

Place on a baking sheet and the pour ~ ½ 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 ¼ 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 ½ 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