Spaghetti Squash Lasagna Boats are a delightful and healthier twist on the traditional lasagna dish. This recipe combines roasted spaghetti squash with rich marinara sauce, savory ground beef, and creamy layers of cheese. It’s a low-carb, gluten-free alternative that doesn’t skimp on flavor.
Ingredients
For the Spaghetti Squash:
1 medium spaghetti squash
4 tsp olive oil (divided)
Sea salt (to taste)
For the Meat Layer:
1 tbsp olive oil
2 cloves garlic, minced
1/2 lb ground beef
1/2 tsp sea salt
1/8 tsp black pepper
1/2 cup marinara sauce
1 tsp Italian seasoning
For the Cheese Layers:
2/3 cup ricotta cheese (whole milk or 2%)
1/3 cup grated Parmesan cheese
1 tbsp olive oil
Sea salt (to taste)
2/3 cup shredded mozzarella cheese (divided)
Step-by-Step Instructions
Step 1: Prepare the Spaghetti Squash
Preheat the Oven:
Set your oven to 425°F (220°C).
Prepare the Squash:
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. If the squash is hard to cut, microwave it for a few minutes to soften it.
Season and Roast:
Brush the cut sides with 2 tsp of olive oil each and sprinkle with sea salt. Place the squash halves face down on a baking sheet lined with parchment paper.
Bake:
Place the squash in the preheated oven and bake until the flesh is tender, about 30-35 minutes.
Step 2: Prepare the Meat Layer
Heat the Oil:
In a large pan, heat the remaining tablespoon of olive oil over medium-high heat.
Cook the Garlic:
Add the minced garlic and cook for about 30 seconds until fragrant.
Brown the Beef:
Add the ground beef to the pan. Season with sea salt and black pepper. Cook, breaking apart the beef with a spoon or spatula, until browned, about 10 minutes.
Add Seasoning and Sauce:
Stir in the Italian seasoning and marinara sauce. Lower the heat and let it simmer gently for around 10 minutes. Cover the meat mixture to keep warm if needed.
Step 3: Prepare the Cheese Layers
Mix the Cheeses:
In a large bowl, combine ricotta cheese, grated Parmesan cheese, and the remaining tablespoon of olive oil. Mix well and set aside.
Step 4: Assemble the Lasagna Boats
Scrape the Squash:
When the spaghetti squash is done roasting, remove it from the oven but keep the oven on at 425°F. Use a fork to scrape the inside of the squash into spaghetti-like strands. Be careful not to break the shells as they will be used as the boats.
Combine with Cheese Mixture:
Transfer the spaghetti squash strands to the bowl with the cheese mixture. Mix well and adjust seasoning with sea salt if necessary.
Stuff the Squash Shells:
Refill the empty squash shells with the cheese-squash mixture. You can create multiple layers if desired.
Add the Meat Layer:
Layer the beef mixture over the top of the squash and cheese mixture.
Top with Mozzarella:
Sprinkle shredded mozzarella cheese over the top.
Step 5: Bake the Lasagna Boats
Final Bake:
Return the stuffed squash shells to the oven and bake for about 10 minutes, or until the cheese is melted and bubbly.
Variations and Substitutions
Vegetarian Option: Replace the ground beef with sautéed vegetables like bell peppers, zucchini, and mushrooms.
Dairy-Free: Use dairy-free cheese alternatives available at major food stores.
Spicy Kick: Add red pepper flakes to the meat mixture for some heat.
Herb Variations: Experiment with fresh herbs like basil or oregano instead of Italian seasoning.
Conclusion
Spaghetti Squash Lasagna Boats are a fantastic blend of flavors and textures that offer a healthy and satisfying alternative to traditional lasagna. With roasted spaghetti squash as the base, layered with savory ground beef, marinara sauce, and creamy cheese, this dish is perfect for a low-carb, gluten-free diet. Whether you’re preparing it for a weeknight dinner or a special occasion, these lasagna boats are sure to be a hit with everyone.
Enjoy the taste of this wholesome and delicious meal!
