Spaghetti Squash Lasagna Boats
So it’s almost the end of 2017 and stuffed spaghetti squash is no longer this big deal trendy new recipe, but I still buy it all the time, especially when it’s in season in the fall. And one of my absolutely favorite recipes to make is this Spaghetti Squash Lasagna Boats. It’s basically my mom’s classic lasagna sauce between layers of the tender strands of squash that have a remarkable resemblance to spaghetti, topped with melted, bubbly, golden mozzarella cheese. Most lasagna recipes have a layer of ricotta, but my mom never did this with her lasagna recipe, so there’s no cheese layer here, which is good for keeping the meal on the lighter side. But you can certainly add a layer or ricotta or low-fat cottage cheese or extra layers of whole or shredded mozzarella cheese.
Back in like 2012/2013, this was one of the most pinned recipes out there…the idea of having the flavor of lasagna in a low-carb, gluten-free, diet-friendly disposable hot bowl of cheesy goodness was super sexy! I’m still super hot for this recipe…idc about the trends. It will never go out of “style” for me. I’ll just create new ways to stuff it, mix it and top it.
And if you’ve never tried spaghetti squash before, I urge you my foodie friends, to buy one this weekend at your grocery store, and try this Spaghetti Squash Lasagna Boats recipe…it will change your life!
Yes it may not taste exactly like spaghetti or have the texture of spaghetti. But it has a pretty mild taste and it looks like spaghetti…that’s good enough for my brain, especially when you add all that chunky sauce and mouth-watering cheese!
- 2 spaghetti squash
- 1 Tbsp olive oil
- 1 lb lean ground beef (or ground turkey)
- Salt and pepper, to taste
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/2 cup mushrooms, diced
- 1/4 cup green pepper, diced
- 2 tsp Italian seasoning
- 1 tsp basil
- 2 Tbsp tomato paste
- 1 (15 oz) can crushed tomatoes
- 1 Tbsp balsamic vinegar
- 1/2 cup shredded mozzarella cheese
- Parsley for serving, if desired
- Preheat the oven to 400ºF.
- Cut spaghetti squash in half lengthwise and scoop out seeds. Season with salt and pepper, place cut side down in a baking dish with about 1 inch of water. Bake for 45 minutes to 1 hour. You can also microwave it for 8-10 minutes if you prefer. Once it's fork tender, transfer to a cooling rack to cool off for a few minutes.
- In a large deep saute pan, heat the olive oil. Add the beef and season with salt and pepper. Brown the meat and break it into smaller pieces with your spoon until cooked through.
- Add the onions, garlic, mushrooms and green pepper, and season with the Italian seasoning and basil. Saute the vegetables for about 5 minutes until they soften. Then, add the tomato paste, crushed tomatoes and balsamic vinegar, and simmer for 30-45 minutes, stirring occasionally.
- When spaghetti squash is cool to the touch, use a fork to shred the inside of the squash, which will come out in strands that look like spaghetti.
- To assemble, remove half of the strands from each squash and set aside. Season the squash with salt and pepper, layer some of the lasagna sauce on top of the squash strands. Then add another layer of the strands previously removed, top with more lasagna sauce and finish with about 2 tablespoons of shredded mozzarella cheese.
- Place the stuffed squash back in the baking dish and broil in the oven until the cheese is melted and bubbly, about 2-3 minutes.
- Serve as is in the squash, topped with parsley if desired.