Description
Roasted Garlic Spaghetti Squash Lasagna Boats are a deliciously healthy twist on traditional lasagna. This recipe features tender roasted spaghetti squash filled with layers of savory marinara, creamy ricotta, and gooey mozzarella, all enhanced by the rich flavor of roasted garlic. Perfect for busy weeknights or dinner parties, these light yet satisfying boats are sure to impress your family and friends while keeping cravings at bay.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons extra virgin olive oil
- 4 cloves fresh garlic, roasted
- 1 cup whole milk ricotta cheese
- 1 cup marinara sauce
- 1 cup shredded whole milk mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Halve the spaghetti squash lengthwise and scoop out seeds. Drizzle with olive oil, salt, and pepper.
- Place cut side down on a lined baking sheet; roast for about 40 minutes or until tender.
- While the squash roasts, mix ricotta, Italian seasoning, roasted garlic, salt, and pepper in a bowl.
- Flip the squash halves over and shred some flesh into strands. Spoon marinara sauce over each half and add the ricotta mixture.
- Top with mozzarella cheese and bake for an additional 20-25 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 lasagna boat (approximately 300g)
- Calories: 350
- Sugar: 8g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 35mg