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Spaghetti Squash Lasagna Boats

Two spaghetti squash lasagna boats filled with sauce and cheese, sitting on a white plate.
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Enjoy the comforting flavors of lasagna without the carbs by making these spaghetti squash boats. This recipe uses roasted spaghetti squash halves as edible bowls, filled with a cheesy ricotta mixture and marinara sauce.

Ingredients

Scale
  • 2 medium spaghetti squash (about 2–3 lbs each)
  • 1 tbsp olive oil
  • 1 tsp salt, divided
  • 1/2 tsp black pepper, divided
  • 15 oz ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 (24 oz) jar marinara sauce
  • 1 cup shredded mozzarella cheese
  • Optional: 1 lb cooked Italian sausage or ground beef

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut each spaghetti squash in half lengthwise. Scoop out the seeds and stringy pulp.
  3. Brush the cut sides of the squash with olive oil and season with 1/2 tsp salt and 1/4 tsp pepper.
  4. Place the squash halves cut-side down on a baking sheet.
  5. Roast for 40-50 minutes, or until the squash is tender when pierced with a fork.
  6. Let the squash cool slightly, then use a fork to scrape out the spaghetti-like strands. Leave the strands in the squash shells.
  7. While the squash roasts, prepare the ricotta filling. In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, garlic powder, onion powder, remaining 1/2 tsp salt, and 1/4 tsp pepper. If using, stir in cooked meat.
  8. Spread about 1/4 cup of marinara sauce over the strands in each squash half.
  9. Top with the ricotta cheese mixture, spreading it evenly.
  10. Spoon the remaining marinara sauce over the ricotta mixture.
  11. Sprinkle mozzarella cheese over the top.
  12. Return the squash boats to the baking sheet and bake for another 15-20 minutes, or until the cheese is melted and bubbly.
  13. Serve hot.

Notes

  • For a smoother filling, you can substitute cottage cheese for ricotta.
  • You can prepare the filling and roast the squash a day in advance. Store components separately in the refrigerator and assemble before baking.
  • These boats reheat well in the oven or microwave.

Nutrition

Find it online: https://carlacooking.com/spaghetti-squash-lasagna-boats/