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Roasted Garlic Spaghetti Squash Lasagna Boats

Roasted Garlic Spaghetti Squash Lasagna Boats
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Roasted Garlic Spaghetti Squash Lasagna Boats combine the nutty sweetness of roasted garlic with the light, stringy texture of spaghetti squash as a low-carb, healthy alternative to traditional lasagna. This cheesy, satisfying dish is easy to customize and perfect for meal prepping, offering comforting Italian flavors with fewer carbs and plenty of nutrients.

Ingredients

Scale

Main Ingredients

  • 1 medium spaghetti squash
  • 1 head of garlic (whole cloves for roasting)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated parmesan cheese, divided
  • 1 1/2 cups tomato sauce (marinara or homemade)
  • 1 teaspoon dried or fresh basil
  • 1 teaspoon dried or fresh oregano
  • 1/2 teaspoon dried or fresh thyme

Optional Proteins

  • 1/2 cup cooked ground turkey, chicken, or sautéed mushrooms

Optional Variations

  • Crushed red pepper flakes (for spicy kick)
  • Vegan cheese alternatives and cashew-based ricotta (for dairy-free option)
  • Fresh rosemary or sage (for herbal twist)

Instructions

  1. Roast the Spaghetti Squash and Garlic: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet. Wrap whole garlic cloves separately in foil and roast both the squash and garlic for about 40 minutes, until the squash strands shred easily with a fork and the garlic is soft and caramelized.
  2. Shred the Spaghetti Squash: Allow the squash and garlic to cool enough to handle. Use a fork to scrape the squash flesh into noodle-like strands. Squeeze the roasted garlic out of its skin and mash it gently, then mix it thoroughly into the squash for a rich, flavorful base.
  3. Prepare the Cheese Mixture: In a mixing bowl, combine ricotta cheese, half of the shredded mozzarella, grated parmesan, and Italian herbs (basil, oregano, thyme). This mixture creates the creamy, cheesy middle layer essential for the lasagna texture.
  4. Assemble the Lasagna Boats: Fill each spaghetti squash half with a layer of tomato sauce, then spoon a generous amount of the cheese mixture over it. Add a second layer of tomato sauce on top, followed by the remaining mozzarella and a sprinkle of parmesan cheese for a golden, bubbly finish.
  5. Bake Until Golden: Place the stuffed squash halves back in the oven and bake at 375°F (190°C) for about 20 minutes, or until the cheese is melted and slightly browned. Let cool for a few minutes before serving.

Notes

  • Select the Right Squash: Choose firm, medium-sized spaghetti squash without bruises for best results.
  • Roast Garlic for Best Flavor: Roasting garlic enhances its sweetness and mellows its flavor, boosting the dish’s taste.
  • Use Fresh Herbs: Fresh basil and oregano brighten the dish more than dried herbs.
  • Balance Cheese Amounts: Use cheese generously but do not overwhelm the delicate flavor of the squash.
  • Rest Before Serving: Letting the dish cool slightly helps it set and makes serving easier.

Nutrition

Keywords: roasted garlic, spaghetti squash, lasagna boats, low carb, healthy lasagna, gluten free, cheesy, baked dish

Find it online: https://tastebudtrek.com/roasted-garlic-spaghetti-squash-lasagna-boats/