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Keto Spaghetti Squash Lasagna

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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!