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Spaghetti Squash Lasagna Boats: 1 Filling Recipe

Spaghetti Squash Lasagna Boats
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Enjoy a fun, filling, and naturally gluten-free meal with these Spaghetti Squash Lasagna Boats. This recipe uses tender spaghetti squash as the boat, holding all your favorite cheesy, saucy lasagna layers. It is a wonderful way to enjoy a classic comfort dish while keeping things light.

Ingredients

Scale
  • 2 medium spaghetti squash
  • 1 tablespoon olive oil
  • 1 pound ground turkey or lean ground beef (optional, for meat version)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (24 ounce) jar marinara sauce (check for low sugar/sodium if preferred)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and black pepper to taste
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
  2. Cut the spaghetti squash in half lengthwise. Scoop out and discard the seeds.
  3. Place the squash halves cut-side down on a baking sheet. Roast for 30 to 40 minutes, or until tender when pierced with a fork.
  4. While the squash roasts, prepare the filling. If using meat, heat olive oil in a skillet over medium heat. Add onion and cook until soft. Add ground meat and cook until browned. Drain any excess fat.
  5. Stir in the garlic, marinara sauce, oregano, and basil into the skillet. Simmer for 5 minutes. Season with salt and pepper.
  6. Once the squash is cool enough to handle, use a fork to scrape out the strands, leaving about a quarter-inch shell intact to form the ‘boat’.
  7. In a bowl, mix together the ricotta cheese, egg, and Parmesan cheese. Season lightly with salt and pepper.
  8. Spoon half of the meat sauce mixture into the bottom of the baking dish.
  9. Fill each spaghetti squash boat with alternating layers of the ricotta mixture and the remaining meat sauce.
  10. Top each boat generously with the shredded mozzarella cheese.
  11. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving.

Notes

  • For a vegetarian option, skip the ground meat and add 1 cup of sautéed mushrooms or spinach to the sauce mixture.
  • You can prepare the squash ahead of time to speed up the final assembly.
  • This dish freezes well; assemble completely but do not bake. Cover tightly and freeze. Bake from frozen, adding about 15 minutes to the baking time.

Nutrition

Find it online: https://whiskdaily.com/spaghetti-squash-lasagna-boats-filling-recipe/