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Roasted Garlic Spaghetti Squash Lasagna Boats

A delightful twist on traditional lasagna featuring roasted garlic and spaghetti squash, perfect for family dinners and catering to various dietary preferences.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the boats
  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • to taste salt
  • to taste pepper
For the filling
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1 cup shredded mozzarella cheese
  • for garnish fresh basil

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle olive oil over the cut sides and sprinkle with salt and pepper.
Roasting
  1. Place the squash halves, cut side down, on a baking sheet. Roast for about 25-30 minutes or until tender. Allow to cool slightly before using a fork to scrape out the spaghetti-like strands.
Making the Filling
  1. In a medium bowl, combine ricotta cheese, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Mix until well blended.
  2. Add half of the roasted spaghetti squash strands to the ricotta mixture and stir to combine.
Assembly
  1. Flip the squash halves so the cut sides face up. Fill each half generously with the squash-ricotta mixture.
  2. Sprinkle shredded mozzarella cheese over the stuffed squash.
Baking
  1. Return the squash to the oven and bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
  2. Remove from the oven and garnish with fresh basil before serving.

Notes

For best texture, ensure spaghetti squash is fully roasted. Customize the filling by adding ingredients like spinach or mushrooms. Broil for 1-2 minutes at the end for a golden topping.