Spaghetti Squash Lasagna Boats Recipe
Prep Time:
10 minutes
Cook Time:
55 minutes
Servings:
4 Servings
Ingredients
  • 1 medium spaghetti squash
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 pound mild Italian sausage, uncased
  • 1 cup marinara sauce
  • 1 teaspoon dried basil
  • 1 cup ricotta cheese
  • ⅓ cup grated parmesan cheese
  • 5 ounces baby spinach
  • ⅔ cup shredded mozzarella cheese
Directions
  1. Preheat the oven to 425 F.
  2. Cut the spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Rub 1 tablespoon of olive oil onto the inside of the spaghetti squash and season with salt and pepper. Place the squash halves cut side-down on a baking sheet lined with parchment paper.
  3. Roast the squash for 30 to 40 minutes, flipping over halfway through. Remove the squash from the oven and allow to cool.
  4. Heat the remaining olive oil in a large skillet over medium-high heat. Sauté the onion until translucent, 4 to 5 minutes. Add the garlic to the pan and cook until fragrant, about 30 seconds.
  5. Add the sausage to the pan and cook until crumbly and browned, about 10 minutes.
  6. Remove any excess fat from the pan and stir in the marinara sauce and basil. Turn off the stove burner and let the sauce cool.
  7. Remove the inside of the squash with a fork.
  8. Combine the ricotta and Parmesan. Mix the spaghetti squash with the ricotta mixture.
  9. Fold in the baby spinach and season with salt and pepper to taste.
  10. Stuff the squash shells with the ricotta mixture. Top the stuffed squash with the meat sauce and sprinkle with the shredded mozzarella.
  11. Tent the squash with foil and return to the oven for 15 minutes, until the cheese is melted and the insides are warm. Remove the foil and cook for an additional 5 minutes to brown the cheese, if desired.
  12. Garnish with fresh parsley before serving, if desired.