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Spaghetti Squash Lasagna Boats

EntreesRaquel Hazlettspaghetti squash, spaghetti squash boats, spaghetti squash lasagna boats, low carb, low carb lasagna, lasagna boats, healthier lasagna, healthier, healthyComment
Spaghetti Squash Lasagna Boats

SPAGHETTI SQUASH LASAGNA BOATS😍

Looking for some meal prep inspo for this week? Look no further than this healthier take on one of my favorite comfort foods: lasagna. Perfect for when you’re craving something comforting and delicious without overloading on calories! This spaghetti squash gets cooked to perfection, sneaks in loads of veggies, is paired with a super flavorful quick bolognese and topped with cheese for the perfect meal. You’re gonna wanna make this ASAP!


Serves 4-6.

Ingredients:

For the Spaghetti Squash Lasagna Boats:

  • 2 medium spaghetti squash

  • ½ cup part skim ricotta cheese

  • 2 tbsps pesto

  • 1 cup mozzarella cheese

  • ½ cup grated parmesan

  • Chopped basil for topping

  • 1 tbsp olive oil

  • Salt and pepper to taste

For the Sauce:

  • ½ onion, chopped

  • 2 celery stalks, chopped

  • 1 large carrot, chopped

  • 1 lb ground beef or italian sausage

  • 1 jar marinara (I like Rao’s)

  • 3 garlic cloves, minced

  • 2 tbsps tomato paste

  • 1 tbsp olive oil

  • Salt and pepper to taste



Directions:

For the Spaghetti Squash Lasagna Boats:

  • Preheat the oven to 450 degrees.

  • Cut slits along the spaghetti squash lengthwise and microwave for 2-3 minutes to make it easier to cut. Cut in half lengthwise, scoop out the seeds, drizzle with olive oil and season with salt and pepper. (I don’t recommend microwaving the spaghetti squash as it often results in mushier, liquidier squash)

  • Place the spaghetti squash cut side down on a baking sheet lined with parchment paper or aluminum foil. 

  • Bake for 25-40 minutes depending on the size of your squash.

  • Meanwhile, heat a large skillet on medium high heat and drizzle in olive oil.

  • Add onion, celery, carrot, and a pinch of salt and pepper and saute for 5-7 minutes until soft.

  • Add in ground beef or italian sausage and break up into crumbles. Cook until browned.

  • Add garlic and tomato paste and cook 1 minute more.

  • Pour in the jar of marinara and simmer for 10 minutes. Shut off heat and set aside to cool slightly.

  • Once cooked, remove squash from oven, flip over and let cool slightly.

  • Use a fork to pull the spaghetti squash into strands and toss with your sauce. 

  • Add spaghetti squash back into the 4 boats.

  • Mix ricotta cheese with pesto and dollop on each boat.

  • Top with mozzarella cheese and parmesan and broil for 2-3 minutes or until cheese is melted and bubbly.

  • Top with fresh basil and enjoy!

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