Spaghetti Squash Lasagna Boats
Updated: Jul 25, 2019
2 small- med spaghetti squash cut lengthwise
2.5 cups ricotta cheese part skim or fat free (or Make Vegan Cashew Ricotta PREFERABLY: 13 oz Raw cashews, 3/4 cup water, 4-5 tbsp. nutritional yeast, 1 1/2 medium lemon juice, sprinkle of garlic salt, 1 tbsp. crushed mint...add in blender until creamy)
2 14.5 oz cans of Hunts fire roasted diced tomatoes garlic added
2/3 cup low fat italian cheese more if desired (preferably vegan)
3/4 cup shredded or grated parmesean cheese (preferably "follow your heart" vegan cheese)
1 tsp olive oil
2 tsp crushed mint flakes
1 clove garlic minced
2 1/2 tsp stevia
1/4 tsp ground black pepper
1/2 tsp red pepper flakes
1/2 tsp Garlic Salt
Spaghetti Squash is an amazing vegetable! If you have never tried it, you must immediately! This spectacular vegetable is amazing for its spaghetti-like appearance, as well as its delicious flavor! I know it may seem intimidating if you have not cooked this before, but I promise you it is easier than you think! Not only will the adults love this, but the kiddos will think it is super cool and fun to eat! Below I will teach you how to make a delicious lasagna boat, using the spaghetti squash in place of regular lasagna noodles. If you are vegetarian or simply prefer to make a veggie lasagna, just add extra veggies in place of the ground beef. For instance, either use all tomatoes or tomatoes, spinach, zucchini, etc.
Gather all ingredients. Preheat oven to 400 degrees.
Cut the spaghetti squash in half (lengthwise) and scoop out the seeds and goo from the center. Dispose of the yucky stuff!
Fill a backing dish with 1/4-1/2 inch of water and place the squash halves open side down in the water. Cover with foil and place in the oven for 30 minutes on 400 degrees.
While the spaghetti squash is cooking, add ricotta cheese, 7 tbsp. of parmesan cheese, pepper, and mint flakes. Mix well and add a pinch of garlic salt if desired. Set aside for later use.
Next, mince 1 clove of garlic and sauté (on medium heat) in a large pan with 1 tsp of olive oil until just starting to brown.
Add one pound of extra lean ground beef to the skillet and mix the garlic into the beef. Continue cooking the beef and chop it up as it starts browning. I typically turn the heat up slightly to speed the process up, but make sure the beef is nice and brown.
Add 2 (14.5 oz) cans of the fire-roasted tomatoes, red pepper flakes, garlic salt, stevia, and black pepper to the ground beef and sauté for at least 5 minutes. Stir frequently.
Add the remaining parmesan cheese to the beef mixture and mix well.
At this point, the spaghetti squash should be done cooking. Remove from the oven and remove the foil. Drain the water and flip the 2 pieces over so they are face up. Scoop out the spaghetti squash by using a fork and leave about 1/4-1/2 in of squash in the shell (for stability purposes).
Add the spaghetti to the pan with the meat mixture. Stir well and then turn off the heat.
Scoop a thin layer of the ricotta mixture into each shell (about 1/8 of the mixture in each because you will be putting 2 layers in each shell).
Next, scoop a layer of the beef mixture in each shell (over the ricotta). Repeat the layers in order to fill the shells.
Place back in the oven, face up in the pan, for 10 minutes.
Remove from the oven and sprinkle with shredded Italian cheese blend. Place back into the oven for 15 minutes or until the cheese is browned to your liking. I typically broil mine for the last minute.
Remove from the oven and let sit for at least 5 minutes to cool before serving. Eat right out of the shell and feel free to scrape out more spaghetti as you chow down! It is the gift that keeps on giving:)