Spaghetti Squash Lasagna Boats Recipe

Name: Spaghetti Squash Lasagna Boats Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 medium spaghetti squash; 1 tablespoon olive oil; 1 medium onion; 4 cloves garlic; 1 lb ground beef; 28 ounce can crushed tomatoes; 2 teaspoons balsamic vinegar; 1 teaspoon honey; 1 teaspoon Italian seasoning; Sea salt and fresh pepper; ⅓ cup grated Parmesan cheese; 1 ⅓ cup grated mozzarella; minced parsley

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Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
4 servings
Calories
555 kcal
Course
Dinner
Cuisine
North American

Spaghetti Squash Lasagna Boats Recipe

Iris Warren

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Putting a lighter, healthier spin on traditional lasagna with these spaghetti squash lasagna boats! It's roasted spaghetti squash mixed with a simple bolognese sauce, topped with mozzarella cheese, and baked in its shell until bubbly. This easy and very delicious recipe is ready in under an hour!

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Ingredients

Servings

2 medium spaghetti squash
1 tablespoon olive oil
1 medium onion minced
4 cloves garlic finely minced
1 lb ground beef
28 ounce can crushed tomatoes
2 teaspoons balsamic vinegar
1 teaspoon honey
1 teaspoon Italian seasoning
Sea salt and fresh pepper to taste
⅓ cup grated Parmesan cheese
1 ⅓ cup grated mozzarella
minced parsley to serve

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Instructions

Preheat your oven to 400 degrees Fahrenheit. Cut each spaghetti squash in half lengthwise and remove the seeds and membranes. (Save the seeds to roast!)
Place the squash cut side up on a baking sheet and roast for 30-40 minutes, until it is tender. Remove it from the oven and when it is cool enough to handle, use a fork to scrape out the spaghetti and place it into a large bowl. Save the squash shells.
While the squash is roasting, prepare the sauce. Heat the oil in a large frying pan over medium-high heat. Add the onion and let it cook, stirring occasionally, until it is soft, about 5 minutes. Add the garlic and let it cook for 1 more minute. Add the ground beef to the pan and cook it, stirring occasionally, until it is cooked through and no longer pink, about 10 minutes. Add the crushed tomatoes, balsamic vinegar, honey, and Italian seasoning to the pan and reduce the heat to medium. Let the sauce simmer for 10 minutes. Season generously with salt and pepper.
Mix the spaghetti squash and parmesan cheese into the sauce then divide the sauce between the four spaghetti squash shells.
Top the spaghetti squash boats with mozzarella and bake for 10-15 minutes, until the cheese is melted and bubbly. Serve topped with some pepper and a little finely minced parsley.

Nutrition Information

Show Details

Serving 1spaghetti squash boat Calories 555kcal (28%) Carbohydrates 55g (18%) Protein 41g (82%) Fat 22g (34%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 111mg (37%) Sodium 1376mg (57%) Potassium 1590mg (45%) Fiber 12g (48%) Sugar 26g (52%) Vitamin A 1312IU (26%) Vitamin C 31mg (34%) Calcium 455mg (46%) Iron 7mg (39%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 555 kcal

% Daily Value*

Serving	1spaghetti squash boat
Calories	555kcal	28%
Carbohydrates	55g	18%
Protein	41g	82%
Fat	22g	34%
Saturated Fat	10g	50%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	111mg	37%
Sodium	1376mg	57%
Potassium	1590mg	34%
Fiber	12g	48%
Sugar	26g	52%
Vitamin A	1312IU	26%
Vitamin C	31mg	34%
Calcium	455mg	46%
Iron	7mg	39%