Baked Spaghetti Squash Lasagna Boats
Baked Spaghetti Squash Lasagna Boats offer tender strands of squash layered with creamy ricotta, robust Italian sausage tomato sauce, and a blanket of melted mozzarella. The natural sweetness of the squash balances the savory richness for a comforting, lighter twist on classic lasagna. Ideal for a cozy weeknight dinner or a casual weekend meal that feels special without being heavy.
- Prep20 mins
- Cook1 hr 15 mins
- Serves6
- DifficultyMedium
- 1
Preheat the oven to 400 degrees F (200 degrees C).
- 2
Using a large kitchen knife, cut the squash in half lengthwise. Scoop out the seeds and membrane. Season lightly with salt and pepper. Set the halves cut-side down in a baking dish.
- 3
Bake in the preheated oven until soft, about 45 minutes. Remove from the oven and let it cool for about 10 minutes. Keep the oven on.
- 4
Meanwhile, start the sauce. In a medium bowl, combine ricotta cheese, Parmesan cheese, and parsley, and mix well.
- 5
Heat oil in a large, deep skillet over medium heat. Sauté the onion and garlic in the hot oil until the onion is soft, 3 to 4 minutes. Add the sausage and cook, stirring, until browned, 5 to 7 minutes, breaking the meat into small pieces as it cooks. Add tomatoes, salt, and pepper. Simmer over low heat for 25 minutes; stir in basil and simmer for 5 minutes more.
- 6
Scrape the flesh from the cooled squash with a fork to create spaghetti-like strands. Reserve the shells. Drain the squash strands in a paper towel-lined colander to absorb excess liquid.
- 7
Toss the squash strands with the tomato sauce mixture. Spoon into the 6 squash shells. Top each with 1 to 2 tablespoons of the ricotta cheese mixture and 2 tablespoons mozzarella cheese. Place the shells in the baking dish.
- 8
Roast in the preheated oven until heated through and the cheese is melted, about 30 minutes.
- Calories 582.08 kcal High
- Protein 30.45 g Good Source
- Carbs 60.81 g Moderate
- Total Fat 28.91 g High
- Saturated Fat 11.79 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 86.04 mg High
- Sodium 991.31 mg High
- Fiber 12.95 g Good Source
- Sugar 23.69 g High
- Added Sugar 0.0 g Low Source
- Calcium 544.86 mg Good Source
- Iron 4.35 mg Good Source
- Potassium 1068.65 mg Good Source
- Vitamin A 173.72 mcg_rae Moderate
- Vitamin C 24.56 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅
About This Recipe
Baked Spaghetti Squash Lasagna Boats is an Italian dinner recipe made with 12 ingredients. It takes about 1 hr 35 mins, serves 6, and is rated medium. Key ingredients include Crushed Tomatoes, Diced Yellow Onion, Fresh Basil, and Fresh Parsley. Each serving provides about 582.08 kcal, and is a good source of protein.
Recipe Questions
- What is Baked Spaghetti Squash Lasagna Boats?
- It is an Italian recipe made with 12 ingredients, usually served for dinner or lunch.
- What is Baked Spaghetti Squash Lasagna Boats made of?
- The main ingredients are Crushed Tomatoes, Diced Yellow Onion, Fresh Basil, Fresh Parsley, Grated Parmesan Cheese. The full list of 12 is above.
- What goes well with Baked Spaghetti Squash Lasagna Boats?
- Explore these Italian side-dish recipes.
- How long does it take to make Baked Spaghetti Squash Lasagna Boats?
- About 1 hr 35 mins in total: 20 mins to prepare and 1 hr 15 mins to cook.
- How many calories are in one serving?
- One serving provides about 582.08 kcal. The full nutrition breakdown is above.
- Is Baked Spaghetti Squash Lasagna Boats easy to make?
- This recipe is rated medium, with 12 ingredients and 8 steps.
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