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Spaghetti Squash Lasagna Bowls

It’s cold up in New York. Another deep freeze is impending! These boats or bowls or whatever you want to call them, are so easy to put together. Bonus: You don’t have to wash a bunch of dirty dishes after you are done because your bowl is edible.
4 Servings - 45 min -
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Servings:4  | Calories:400 | Total Fat:23g  | Chol:118mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 23g
35 %
Sat Fat 7g
35 %
Total Carb 14g
5 %
Fiber 2g
8 %
Sugars 7g
Cholesterol 118mg
39 %
Sodium 1417mg
59 %
Protein 36g
72 %
40% Ground turkey
27% Others combined
19% Mozzarella
12% Cottage cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 small spaghetti squash, cut in half and seeded
1 tablespoon oil
salt and pepper to taste
1 pound ground turkey
1 tablespoon oil
1 onion, diced
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon fennel seeds, crushed
1 (15 ounce) can crushed tomatoes
1 tablespoon tomato paste (optional)
1 teaspoon Italian seasoning or oregano
1 bay leaf
1/2 teaspoon paprika
1 tablespoon balsamic vinegar
salt and pepper to taste
1 tablespoon basil, chopped
1 cup low fat cottage cheese or ricotta
1 tablespoon basil, chopped
1 cup partially skim mozzarella, shredded

Directions : View recipe directions on
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