Recipe courtesy of Mary Berg
Spaghetti Squash Lasagna Boats
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- Level: Easy
- Total: 1 hr 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 973
- Total Fat
- 68 g
- Saturated Fat
- 27 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 8 g
- Sugar
- 15 g
- Protein
- 52 g
- Cholesterol
- 180 mg
- Sodium
- 1625 mg
Spaghetti Squash Lasagna Boats swap out pasta for the hollowed squash and have all of the cheesy goodness of the original.
- Level: Easy
- Total: 1 hr 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 973
- Total Fat
- 68 g
- Saturated Fat
- 27 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 8 g
- Sugar
- 15 g
- Protein
- 52 g
- Cholesterol
- 180 mg
- Sodium
- 1625 mg
Ingredients
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Directions
- Preheat your oven to 425 degrees F and line a large sheet pan with aluminum foil. Tear off another piece of aluminum foil large enough to cover the pan and lightly grease the dull side with nonstick cooking spray. Set aside.
- Prepare the spaghetti squash by poking a few slits in each with a sharp knife. Place the squash in the microwave and cook on high for 4 to 5 minutes to slightly soften. This step is not necessary but will make the squash much easier to cut. Cut each squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side up on the prepared sheet pan and set aside.
- Place a skillet over medium heat and add in the spinach. Season with salt and pepper and add a little splash of water. Cook until the spinach has wilted down, about 1 minute. Transfer the spinach to a medium bowl and add in the ricotta and Parmigiano-Reggiano. Grate in 1 clove of garlic. Stir in half of the parsley, basil and oregano and season to taste with salt and pepper. Set aside.
- Return the skillet to medium heat and add 1 tablespoon of oil along with the ground beef or veggie ground. Cook until well browned and cooked through. Season with salt and pepper, transfer to a large bowl and set aside.
- Add another tablespoon of oil to the pan along with the onion. Season with salt and pepper and cook just until softened and lightly golden brown, 3 to 4 minutes. Grate in the remaining 3 cloves garlic and cook for 30 seconds. Transfer the onion mixture into the bowl of cooked ground beef and add the passata, red pepper flakes and remaining parsley, basil and oregano. Stir well to combine and season to taste with salt and pepper, if needed.
- Lightly season the squash with salt and pepper and divide the meat sauce mixture among the squash halves. Top with the ricotta mixture and spread into an even layer. Scatter the mozzarella over top and drizzle with a little olive oil.
- Cover the squash with the extra piece of aluminum foil, greased-side down, and roast for 35 to 40 minutes. Remove the foil and continue roasting until the squash is tender and the top is golden and bubbling, another 20 to 25 minutes. Allow the squash to cool for 5 to 10 minutes before serving, scattered with fresh herbs and more Parmigiano-Reggiano, if desired.
