Spaghetti Squash Lasagna Boats

4  cups		2 medium spaghetti squash
1  teaspoon		olive oil
2  teaspoons		kosher salt — divided
3/4  teaspoon		black pepper — divided
1-3/5  lb.		ground turkey or 2 links loose turkey sausage
2  teaspoons		Italian seasoning
1/4  teaspoon		red pepper flakes
2		cloves garlic —s minced
24  ounces		or more good quality tomato pasta sauce
1  tablespoon		red wine vinegar
10  ounces		frozen spinach — drained and pressed as dry as possible
1  cup		low fat cottage cheese
1  cup		shredded mozzarella cheese — divided
1/4  cup		grated Parmesan cheese

Tip: Click on the ingredient links to learn the nutritional information for all the Spaghetti Squash Lasagna Boats ingredients. The serving size for any ingredient in Spaghetti Squash Lasagna Boats may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Bake the squash: Place a rack in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Slice the squash in half lengthwise and scoop out the seeds. Spray the cut sides with olive oil each and then sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper over all. Place the squash cut-side down on a rimmed baking sheet covered with parchment paper. Bake for 45 to 50 minutes, until the squash flesh is fork-tender and the skin gives a little when pressed. Do not overtake, or squash will become mushy. Remove from the oven and set aside to cool.

While the squash is baking, heat the oil in a large skillet over medium high. Add the turkey, 1 teaspoon salt, remaining 1/2 teaspoon pepper, Italian seasoning, and red pepper flakes. Stir and cook, breaking apart the meat into small pieces, until it is fully cooked through and browned on all sides, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Reduce the heat to low. Stir in the pasta sauce and red wine vinegar. Let simmer 1 minute.

Place the spinach in a large mixing bowl. Use a fork to separate any large clumps. Add the ricotta, 1/2 cup fontina, and remaining 1/2 teaspoon salt. Stir with the fork to combine. When the squash is cool enough to handle, use a fork to fluff the insides into strands and add the strands to the bowl. Add the ground turkey mixture. With the same fork, stir to combine, evenly distributing the ingredients as best you can. Return the squash halves to the baking sheet, cut sides up.

Fill the squash with the mixture. Top with the remaining shredded cheese and Parmesan. Return to the oven and bake until the filling is fully heated through and the cheese is melty, about 10 to 15 minutes.