Spaghetti Squash Lasagna Boats
I made a major etiquette faux pas at a wedding we were filming on Saturday. It is still haunting me!
It was right before the wedding, and the brides aunt came up to me to let me know that if I needed help tracking anyone down, to let her know since she knows everyone in the family. I told her that is so nice of her, and we started chit chatting for a bit. Then, the following horrible conversation took place.
Me: “It is such a nice day out, I’m so happy the weather is nice today. You never know with a November wedding.”
Her: “Yes, it is wonderful out.”
**An adorable 3 year old boy walks up the aunt and hugs her legs.**
Me: “Well isn’t he just the cutest in his little tux?!”
Her: “I know, and he’s keeping it so clean.”
Me: “Is he your grandson?” (Please note that the aunt is in her late 50’s)
Her: (Awkward pause) “No, it’s my son.”
Me: (PANICKED!) “That’s great! He is so cute!” (wanting to die inside)
Her: (she then picked up her son and walked away.)
I felt just awful! Why did I have to ask that question? That’s almost as bad as asking a woman when she’s due, and she says she’s not even pregnant. From now on, I’m keeping my mouth shut!
If I knew how to reach her, I would definitely apologize by sending her a dish of these warm spaghetti squash lasagna boats. They make such an amazing dinner, I know she would forgive me right away. Even her cute son would love them!
I’ve recently discovered a new found love of spaghetti squash after finally figuring out how to roast them properly. In the past, I followed a very misinformed recipe that told me to roast them cut side down in an inch of water. That left me with spaghetti squash noodles that were wet, squishy, and just bad bad bad. I knew there had to be a better way, so I tried roasting them a couple different ways until I found a winner.
For perfect spaghetti squash noodles, you must roast them cut side UP so all the moisture can evaporate, and roast them completely dry. No oil, no water, no salt, no pepper. Easy as that! After roasting the spaghetti squash, let them cool for about 15 minutes until you can handle them by hand. Then you can easily scrape all the noodles out with a fork. What your left with are spaghetti squash noodles that are crunchy yet tender, which is much better than dripping wet and soggy.
One of my favorite ways to eat spaghetti squash is by making these spaghetti squash lasagna boats. Everything you love about lasagna, but without the carbs and it’s gluten free! I add some Italian sausage and spinach to my lasagna boats for even more flavor. And I scrape out all the noodles and layer the lasagna right in the squash. Makes for a great presentation. Plus, easy clean up.
Spaghetti Squash Lasagna Boats
Ingredients
- 3 pound spaghetti squash
- 1 teaspoon olive oil
- 2 sweet italian sausage links
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced or grated
- 2-1/2 cups marinara sauce
- 3/4 cup ricotta cheese
- 1/2 cup chopped frozen spinach, thawed and all moisture squeezed out
- 1 cup shredded mozzarella cheese
- salt and pepper
Instructions
- Preheat oven to 350 degrees. Cut the spaghetti squash in half lengthwise, and scrape out all the seeds and seed membrane. Put the spaghetti squash cut side up in a 9x13 baking dish. Roast uncovered for about 40 minutes. Remove from the oven and allow to cool for at least 10 minutes.
- While the spaghetti squash is cooling, make the sausage marinara sauce. Heat a medium size skillet over medium high heat. Add 1 teaspoon olive oil. Then snip the casing of the italian sausage and squeeze the meat into the pan. Break it up with a spoon, and cook for about 5 minutes. Then add the onion to the sausage, and cook another 5 minutes. Then add the minced or grated garlic, and cook for 1 minute. Then add the marinara sauce, and turn the heat to low.
- In a small bowl, make the spinach ricotta mixture by combining the ricotta cheese and spinach. Stir to combine, and season with a pinch of salt and pepper.
- Once the spaghetti squash are cool enough to touch, scrape the noodles out with a fork, and transfer the noodles to a medium size mixing bowl.
- Turn oven up to 425 degrees.
- To make the lasagna in the squash, layer the empty squash as follows: marina sauce, 1/4 of spaghetti squash noodles, marina sauce, ricotta cheese, mozzarella cheese, 1/4 of the spaghetti squash noodles, marina sauce, ricotta cheese, mozzarella cheese, marinara sauce, mozzarella cheese. Repeat with the second spaghetti squash. Bake them uncovered in the same baking dish for 15 minutes, or until the cheese is melted and golden brown. Allow to cool for 5 minutes before eating.
44 Comments on “Spaghetti Squash Lasagna Boats”
I love this recipe. One thing though, next time I will cook the squash in the microwave. it speeds up up the cooking time.
Great tip! So glad you liked it!
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My husband and I made these this week, subbing out meatballs for the sausage. They were excellent!!! And by that, I mean we went back to the store to get another squash and had them again the next day, too. You would never miss real lasagna with this dish, and certainly not the calories of it! Day 2 we cooked the squash in the microwave to save time to equally good results. With both meals, we had leftovers for lunch, too. This will certainly become a staple meal in our household. Thanks!
I love that! Back to back dinners! What a huge compliment! These are a great low carb, or gluten free, swap for lasagna. I’ve never tried cooking spaghetti squash in the microwave. I’m going to have to try that! Thanks for the tip. And thanks for letting me know you liked my recipe Erika. Have a great weekend!
Made this last night! So good! I also had plenty leftover. I have never successfully made spaghetti squash but this time I finally liked it. I am currently doing paleo and I was able to make this work for it. I just switched the mozzarella for dairy free mozzarella cheese and found some dairy free ricotta and used a little of that with the spinach! It came out great. Will definitely print this and add it to my recipe list, thank you!!
I’m so glad you liked it Caitlin! I botched spaghetti squash so many times before figuring out how to cook it correctly. Never steam it if you read a recipe that tells you to cook it in 3 inches of water! Unless you like goopy, soggy “noodles”. Ick! I have a *ton* more tasty paleo recipes if you need more dinner inspiration! https://www.tasteslovely.com/category/recipes/paleo/
Thanks for taking the time to let me know you liked my recipe! You made my day!
Oops, after 2 trips to 2 different stores, I finally scored spaghetti squash :), but forgot the spinach. I hope I can use chopped fresh spinach instead since I’d just as soon not go to the store again.
Fresh spinach would work just fine! Just sautee it down, and then squeeze out any extra water. Hope you loved the recipe! It’s a big favorite in our house. And perfect for sticking to a healthier diet.
This lasagna boat sounded and looked very yummy, however, after following instructions step by step, I found this recipe a waste of my time, I like flavors I like to taste my food, this was to bland for me and my family.
Sorry you didn’t like it! It’s always a huge hit in my house. But different families, different taste. Hope you have a great Thanksgiving!
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Thank you for making your recipe(s) printable. Pinterest is beyond me (I’m old…grew up in precomputer days.)
The lasagna boats look awesome. I can’t wait to make them.
You’re welcome Cindy! I hope you love this recipe when you try it! It’s one of my favorites : )
Isn’t spaghetti squash the best?! I’m in love with it! I’m really not a pasta person, so it’s the perfect guiltless substitute. Umm, sorry for your awkward moment lol it’s quite hilarious. But to make you feel better, I think we all run into this kind of situation in one way or another. Asking someone a question that someone gets slightly offended. I’m sure she didn’t take it to heart ;) Anywho, love catching up on your recipes right now! I’m on a roll! hehe
This sounds delicious and is gorgeous! I just wanted to let you know that I have a food blog, Simply Creative Recipes, where people are able to share their photos, and I am linking to this post if you don’t mind. You are welcome to share your photo with a link back to your site if you’d like. Alyssa
Thank you so much for linking to my spaghetti squash lasagna boats Alyssa! You’re the best!
Hi…let me insert foot in mouth. ;) Ugh, I hate those awkward moments but we all have them. I love love love this dish! Looks super delish. :)
WOW! This is like my dream meal!
These look SO yummy! My hubs is obsessed with spaghetti squash, so I am always looking for new ways to prepare it. I was so scared to make it for him the first time, thinking he would think it was too weird… but he absolutely loved it and now always requests it!
Aaw, don’t feel bad Natalie, that is such an honest mistake. I’ve definitely said something similar and I’m sure she’s totally forgiven you – especially if you shared these spaghetti squash lasagna boats with her :) I love spaghetti squash – these look so amazing!
Don’t be too hard on yourself! We’ve all had those moments we wish we could melt into the floor. She’s probably forgotten about it by now. And I’m sure she’d completely forgive you over these lasagna boats! ;) Love this idea and I’ve never roasted spaghetti squash, so I’ll have to give this a try!