Lasagna Spaghetti Squash Boats

Lasagna Spaghetti Squash Boats

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If you prefer not to purchase a bottle of marinara sauce, crushed tomatoes can be a suitable alternative! Just bear in mind that the sauce should be simmered for a minimum of 15 to 20 minutes, enabling the flavors to fully unfold and develop.
Prep Time 15 minutes
Total Time 15 minutes
Course Breakfast
Cuisine world cuisine
Servings 4

Ingredients
  

  • 2 medium spaghetti squash, halved and seeds removed
  • 3 tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp. dried oregano
  • 1 c. baby spinach
  • 1 c. ricotta (preferably whole milk)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 lb. ground beef
  • 1 (32-oz.) jar marinara
  • 3 tbsp. torn basil, plus more for garnish
  • 1 1/2 c. shredded mozzarella
  • Grated Parmesan, for garnish (optional)

Instructions
 

  • Preheat oven to 400°. Drizzle cut sides of spaghetti squash with about 2 tablespoons olive oil. Season with salt, pepper, and oregano. Place halves cut side down on a large rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly, then use a fork to break up squash strands. While the squash is still warm, divide spinach and ricotta between squash boats and toss gently with fork.
  • While squash is baking, make sauce: In a large skillet over medium heat, heat remaining 1 tablespoon olive oil. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground beef, using a wooden spoon to break up meat. Cook, stirring often, until no longer pink, about 5 minutes. 
  • Drain excess fat, then stir in marinara and basil. Simmer for 5 minutes, then season with salt and pepper. 
  • Fill each boat with sauce, then top with mozzarella. Bake until mozzarella is melted and bubbly, about 10 minutes.
  • Garnish with more basil and sprinkle with Parmesan, if using.
Keyword Lasagna Spaghetti Squash Boats
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