Vegetarian Spaghetti Squash Lasagna Boats

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403 CALORIES 46g CARBS 13g FAT 43g PROTEIN
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I don't make lasagna as often as I would like. Partly because my husband can't stand the site of ricotta cheese and partly because it's time intensive and usually not the healthiest option around. However I recently started making lasagna boats using spaghetti squash and am a bit obsessed. The spaghetti squash makes the perfect vehicle for all the classic lasagna flavors and since each one is individual, I can leave off the ricotta for the hubs.  Feel free to add in extra veggies.  I added some chopped spinach to mine but you could use zucchini, kale, broccoli, or leave out the extra veggies.

The Recipe
Vegetarian Spaghetti Squash Lasagna Boats

Vegetarian Spaghetti Squash Lasagna Boats

PREP TIME: 20 Min
COOK TIME: 25 Min
TOTAL TIME: 45 Min
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Ingredients

US METRICS
  • 2 U spaghetti squash
  • Salt and pepper
  • 1/2 cup part skim ricotta cheese
  • 3/4 cup part skim shredded mozzarella
  • 2 tbsp basil, chopped
  • 2 tbsp Parmesan cheese
  • 4 U garlic cloves, minced, divided
  • 1 tbsp olive oil
  • 1 U onion, minced
  • 1 lb vegetarian crumbles
  • 3 cups spinach
  • 1 tsp dried thyme
  • 1/2 tsp oregano
  • 1.5 cups crushed tomatoes

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Instructions

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1

Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds. Season with salt and black pepper. Bake for about 1 hour on a baking sheet with the cut side down. 
To microwave cut the squash in half lengthwise, scoop out seeds. Place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft. Scrape out all the flesh. Save the shells.

2

Meanwhile mix together the ricotta, mozzarella, basil, Parmesan, and one clove of garlic. Season with salt and pepper. Set aside.

3

Add 2 tsp. of olive oil to a skillet. Add the onion and cook for 4-5 minutes. Add the remaining garlic and vegetarian crumbles. Cook until browned.

4

Add the spinach, thyme, and oregano. Then stir in the crushed tomatoes. Let simmer on low while spaghetti squash finishes cooking.

5

Scrape out the spaghetti squash. Mix together the spaghetti squash with the tomato and crumbles. Redistribute the spaghetti squash between “shells” (empty halves.) Top with ricotta mixture and bake for 15-20 minutes.

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Nutritional Facts
Serving Size: 1/2 squash
Amount Per Serving
Calories 403
Calories from Fat 117
% Daily Value *
Total Fat 13g
20%
Saturated Fat 5g
24%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 23mg
8%
Sodium 994mg
43%
Total Carbohydrate 46g
15%
Dietary Fiber 13g
55%
Sugars 13g
Protein 43g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
1 Comment
On Vegetarian Spaghetti Squash Lasagna Boats
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January 4, 2016 - 17:54
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4
This recipe was tasty but the squash crumble mixture needed a touch more seasoning. Super filling!
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