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.
Vegetarian Spaghetti Squash Lasagna Boats
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- 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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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.
* 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.
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