Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
spaghetti squash halves filled with meat, sauce and cheese on baking sheet

Spaghetti Squash Lasagna Boats

  • Author: Elizabeth Van Lierde
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Italian
  • Diet: Gluten Free

Description

These Spaghetti Squash Lasagna Boats are a healthy, homemade and low-carb weeknight dinner that gives you that same cheesy, saucy, meaty lasagna appeal. Serve it up during spaghetti squash season for a golden, Italian-inspired meal any night of the week.


Ingredients

Scale

2 medium spaghetti squash

4 garlic cloves, cut in half

1 tsp olive oil, plus more for coating the squash

1 small onion, diced

1 lb spicy Italian ground sausage

124 oz jar marinara sauce

3/4 cup ricotta cheese

2 cups shredded mozzarella cheese

½ cup grated parmesan cheese

Fresh basil, for garnish


Instructions

  1. Par-cook squash: Pierce spaghetti squash with a fork all around the outside of the squash. Place on a microwave-safe plate and microwave for 3 minutes. Let cool for five minutes.
  2. Prep the equipment: Preheat the oven to 400 F. Line a large sheet pan with parchment paper and set aside. 
  3. Bake squash: With a sharp chef’s knife, cut the spaghetti squash in half. Scoop out the seeds. Rub flesh sides with a light drizzle of olive oil and rub with garlic cloves. Bake for 20-25 minutes, or until squash can easily be shredded off with a fork. 
  4. Shred the squash noodles: Let squash cool for 10 minutes and shred the insides and set aside in a separate bowl. Should yield about 4-5 cups of shredded squash. 
  5. Cook the sausage: While the squash is baking, begin to prepare the Italian sausage marinara mixture. In a large saute pan, add olive oil and onion and cook on medium heat for 2-3 minutes, or until the onion is translucent. Add in the ground sausage and break up with a wooden spoon. Cook onions and sausage for 8-10 minutes, or until sausage is cooked through. Drain any excess grease out of the pan. 
  6. Finish the meat sauce: Add the marinara sauce into the Italian sausage and the shredded insides of the spaghetti squash. Mix sausage, spaghetti squash and marinara sauce together and bring mixture to a light simmer. Cook mixture for 5-8 minutes, or until the squash is tender.
  7. Fill the squash: Arrange the hollow spaghetti squashes on a large baking sheet and adjust the oven to broil. Spoon mixture evenly into the hollowed-out spaghetti squash.
  8. Top with cheese: Dollop the tops of the squashes with ricotta cheese and sprinkle evenly with mozzarella and parmesan cheese. 
  9. Broil: Broil for 5-10 minutes, or until the top is bubbly and brown. 
  10. Finish and serve: Garnish with fresh basil and enjoy!

Notes

Store in an airtight container in the fridge for up to 3 days.

Reheating Instructions: Place in a 350 degree F oven for 10-15 minutes, or until warmed through. Alternatively, place on a microwave-safe plate and microwave on high in 1-minute increments, until the squash is warmed through.

Keywords: low carb, meat sauce, cheese