5.0 from 105 votes
Spaghetti Squash Lasagna Boats Recipe
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4 servings
Calories: 555 kcal
Course:
Dinner
Cuisine:
North American
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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.