An effortless, low-carb solution to your lasagna-loving hearts is spaghetti squash lasagna boats! You will adore these since you can make a quick bolognese sauce or a slow cooker bolognese.
These spaghetti squash lasagna boats have unquestionably made my life fully right now!
Spaghetti squash layers, rich bolognese sauce, ricotta cheese that has just melted, and mozzarella cheese. Stop my heart from racing.
This stuff has been going down like crazy in this house since we discovered spaghetti squash at our neighborhood grocery store. We are great supporters over here, plain and stuffed.
How did that happen? Well. I prepare bolognese when… I make my spaghetti with sincerity. It gets to the point where you could assume I’m preparing for the end of the world and we’re all going to starve. I GET SO MUCH PAY.
Spaghetti Squash Lasagna Boats (Pinterest)I had a ton of leftovers and was keeping an eye on the spaghetti squash I had recently purchased in the pantry. My interest was piqued by all the spaghetti squash lasagna boats that were circulating online, and thus it started.
Using this recipe, you’re going to start by roasting your squash halves.
The next step is to pour the sauce into each “boat.” You can use the sauce in the recipe below, or you’re welcome to use any leftover bolognese if you have it (you’ll need around 8 cups of thick, not watery, bolognese sauce).
OR, for a thicker, shredded beef-like sauce, try this Slow Cooker Bolognese recipe OR even this Ragu. We’ve got you covered, whatever you decide.
Add ricotta and mozzarella cheese to the top of each, grill (or broil) them in the oven, and then devour.
Why do I use the term “thick sauce”? It has a superior flavor. That’s it. The sauce itself and its flavors don’t hold up as well when using a thinner sauce as they do when using a thick sauce. Similarly to lasagna, if I may say so.
Spaghetti Squash Lasagna Boats(Pinterest)INGREDIENTS
- 4 pre-roasted spaghetti squashes halves (using this recipe)
- 8 cups of bolognese sauce (for slow cooker bolognese, use this recipe)*
For A Quick Bolognese Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 500 grams | 1 pound lean ground minced beef (or chicken or turkey)
- 1 x 400 grams | 14-ounce bottle Passata (marinara sauce, U.S tomato sauce, or crushed tomatoes)
- 2 tablespoons tomato paste
- 1 beef bouillon cube, crushed
- pinch of sugar (if needed)
- 2 tablespoons fresh chopped parsley, divided (plus a little extra, to serve)
- 1 teaspoon each of dried oregano and basil
- Salt and pepper, to taste
- 1 cup part-skim ricotta cheese
- 1/3 cup fresh grated parmesan cheese
- 1 cup shredded mozzarella cheese
INSTRUCTIONS
- spaghetti squash prepared and roasted (use this recipe). Prepare the sauce while the squash is roasting.
- Use this recipe to make a sauce in a slow cooker.
To Make A Fast Sauce:
- In a skillet or other pan, warm the olive oil over medium heat. Garlic is sautéed until aromatic (about 1 minute). When the beef is fully cooked, add it and continue to cook it while tossing often to break up the meat. Pour in the tomato paste, crushed bullion cubes, a pinch of sugar, 1 tablespoon of parsley, and herbs along with the passata (marinara sauce, tomato sauce, or crushed tomatoes). To taste, add salt and pepper to the dish. Simmer for 20 to 30 minutes on low heat with a lid partially covering the pot.
- Combine the parmesan cheese and ricotta cheese. Place aside.
- When the spaghetti squash is finished cooking, scrape the flesh with a fork to remove the spaghetti-like strands. About 2 cups of beef sauce should be placed in each boat. Add 2-3 tablespoons of ricotta cheese and 1/4 cup of mozzarella cheese on top of each.
- Reposition the boats in the oven and broil or grill them for 10 minutes on medium heat, or until the cheese is golden and malty.
- To serve, drizzle with additional olive oil and sprinkle with parsley.
NOTES
- *You can use this Ragu recipe for a chunkier, shredded beef sauce.