Spaghetti Squash Lasagna Boats
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5
6 reviews
Excellent
Spaghetti Squash Lasagna Boats
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Spaghetti Squash Lasagna Boats are an easy, low carb answer to lasagna! With layers of spaghetti squash, bolognese sauce, creamy ricotta and mozzarella!
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Ingredients
- 4 spaghetti squash pre-roasted, halves
- 8 cups bolognese sauce for slow cooker bolognese, use this recipe
For A Quick Bolognese Sauce:
- 1 tablespoons olive oil
- 3 cloves garlic minced
- 1 pound ground beef or chicken or turkey, lean, minced
- 14 ounce passata marinara sauce, U.S tomato sauce or crushed tomatoes
- 2 tablespoons tomato paste
- 1 beef bouillon cube crushed
- 1 pinch sugar if needed
- 2 tablespoons parsley chopped, divided, plus a little extra, to serve, fresh
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1 pinch salt to taste
- 1 pinch black pepper
- 1 cup ricotta cheese part skim
- ⅓ cup Parmesan Cheese fresh grated
- 1 cup mozzarella cheese shredded
Instructions
- Prepare and roast spaghetti squash refer to the how to cook spaghetti squash recipe. While squash is roasting, prepare sauce.
For a Slow Cooker Sauce, use this recipe.
For A Quick Sauce:
- Heat the olive oil in a skillet or pan over medium heat. Sauté the garlic until fragrant (about 1 minute). Add the beef and cook, stirring frequently while breaking up the meat until fully cooked. Pour in the Passata (or marinara sauce, tomato sauce or crushed tomatoes), tomato paste, crushed bullion cube, pinch of sugar, 1 tablespoon parsley and herbs. Season with salt and pepper, to taste. Reduce heat; partially cover with lid and simmer for 20-30 minutes.
- Mix the ricotta cheese together with the parmesan. Set aside.
- When spaghetti squash is done, scrape the flesh with a fork across the squash to separate the strands from the squash. Fill each boat with about 2 cups of meat sauce. Top each with 2-3 tablespoons of ricotta cheese and ¼ cup mozzarella cheese.
- Return the boats back into the oven to broil or grill them on medium heat for 10 minutes, or until the cheese is golden and malted.
- Drizzle with olive oil and top with extra parsley to serve.
Notes
- *For a chunkier, shredded beef sauce, you can use this Slow Cooker Beef Ragu recipe
Nutrition Information
Show Details
Calories
770kcal
(39%)
Carbohydrates
86g
(29%)
Protein
50g
(100%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
122mg
(41%)
Sodium
2905mg
(121%)
Potassium
3797mg
(81%)
Fiber
17g
(68%)
Sugar
32g
(64%)
Vitamin A
43282IU
(866%)
Vitamin C
129mg
(143%)
Calcium
679mg
(68%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 770 kcal
% Daily Value*
| Calories | 770kcal | 39% |
| Carbohydrates | 86g | 29% |
| Protein | 50g | 100% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 2905mg | 121% |
| Potassium | 3797mg | 81% |
| Fiber | 17g | 68% |
| Sugar | 32g | 64% |
| Vitamin A | 43282IU | 866% |
| Vitamin C | 129mg | 143% |
| Calcium | 679mg | 68% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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