Spaghetti Squash Lasagna Boats Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
555 kcal
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Course
Dinner
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Cuisine
North American
Spaghetti Squash Lasagna Boats Recipe
Description
In this recipe, spaghetti squash is halved, seeded, and roasted until tender. The flesh is scraped out to create strands resembling spaghetti, which serve as the base for the lasagna boats. Meanwhile, ground beef is cooked with onions, garlic, and crushed tomatoes enriched by balsamic vinegar, honey, and Italian seasoning to enhance the depth of flavor. The sauce simmers to meld these savory and slightly sweet profiles.
The roasted spaghetti squash shells are then filled with the meat sauce, topped with a mix of Parmesan and mozzarella cheeses, and baked until the cheese melts and browns slightly. The result is a comforting dish combining the textures of tender, roasted vegetables with rich, cheesy meat sauce. The use of spaghetti squash adds a vegetable component and a naturally gluten-free noodle alternative.
This lasagna is suitable for dinner as a satisfying main course and can be garnished with fresh parsley for added color and freshness. It’s a practical way to enjoy familiar lasagna flavors with a vegetable base.
Ingredients
- 2 medium spaghetti squash
- 1 tablespoon olive oil
- 1 medium onion minced
- 4 cloves garlic finely minced
- 1 lb ground beef
- 28 ounce crushed tomatoes canned
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Italian seasoning
- sea salt to taste, fresh
- black pepper to taste, fresh
- ⅓ cup Parmesan Cheese grated
- 1 ⅓ cup mozzarella grated
- parsley to serve, minced
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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