Cheesy Spaghetti Squash Lasagna Boats

These Cheesy Spaghetti Squash Lasagna Boats are every bit as delicious as regular lasagna but so much healthier and easier to make. I love it when veggies are disguised as a cozy pasta-filled casserole. It's so good that you won't miss the carbs!

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I'm just going to come right out and say it, “These cheesy spaghetti squash lasagna bowls are frickin' awesome!” Like, the best. For real.

They're like the most delicious cheesy pasta/ casserole-y thing ever only they're all vegetables. Or mostly all vegetables. I've layered some meat and cheese in here, too. I'm guessing you noticed that in the picture.

I get all crazy excited about dinners like this. You know, the type of dinners that are healthy for you but taste like they totally aren't. They're the best.

For these spaghetti squash lasagna boats, I've made a very simple bolognese sauce that you cook while the squash is roasting. Once the squash is tender all you have to do is scrape the spaghetti from the squash, layer it with a little cheese and the bolognese then pop the boats back in the oven to melt the cheese.

So easy!

I always judge how good a recipe is based on my handsome man's reaction. When something's really good, he gets this look on his face where his eyes go wide, and he nods his head. This recipe got that look.

I was also told that it was, and I quote, ” Worth doing dishes for.” That might not sound like much, but coming from a guy who thinks doing the dishes is the worst, most horrible chore ever, I took it as a serious compliment.

More Delicious Spaghetti Squash Recipes:

• Eggs in Purgatory with Spaghetti Squash
• Creamy Vegan Spaghetti Squash Alfredo
• Spaghetti Squash Carbonara with Butternut and Broccoli Spears
• Roasted Spaghetti Squash with Brown Butter, Sage, and Walnuts

Cheesy Spaghetti Squash Lasagna Boats

Yield: 4 servings (can be cut in half)

Prep Time: 5 mins

Cook Time: 45 mins

Total Time: 50 mins

These Cheesy Spaghetti Squash Lasagna Boats are every bit as delicious as regular lasagna, and so much healthier and easier to make. You will LOVE them!

If you love this recipe as much as we do, let us know with a 5-star rating!

5 stars (8 ratings)

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Ingredients

• 2 medium spaghetti squash
• 1 tablespoon olive oil
• 1 medium onion, minced
• 4 cloves garlic, finely minced
• 1 lb ground beef
• 28 ounce can crushed tomatoes
• 2 teaspoons balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Italian seasoning
• Sea salt and fresh pepper, to taste
• ⅓ cup feta cheese
• 1 ⅓ cup grated mozzarella
• Minced parsley, to serve

Instructions 

• Preheat your oven to 400 degrees. Cut each spaghetti squash in half and remove the seeds and membranes. (Save the seeds to roast!) Place the squash cut side up on a baking sheet and roast for 45-50 minutes, until it is tender. Remove it from the oven and when it is cool enough to handle, use a fork to scrape out the spaghetti and place it into a large bowl. Save the squash shells.
  2 medium spaghetti squash
• While the squash is roasting, prepare the sauce. Heat the oil in a large frying pan over medium-high heat. Add the onion and let it cook, stirring occasionally, until it is soft, about 5 minutes. Add the garlic and let it cook for 1 more minute. Add the ground beef to the pan and cook it, stirring occasionally, until it is cooked through and no longer pink, about 10 minutes. Add the crushed tomatoes, balsamic vinegar, honey, and Italian seasoning to the pan and reduce the heat to medium. Let the sauce simmer for 10 minutes. Season generously with salt and pepper.
  1 tablespoon olive oil, 1 medium onion, 4 cloves garlic, 1 lb ground beef, 28 ounce can crushed tomatoes, 2 teaspoons balsamic vinegar, 1 teaspoon honey, 1 teaspoon Italian seasoning, Sea salt and fresh pepper
• Mix the spaghetti squash and parmesan cheese into the sauce then divide the sauce between the four spaghetti squash shells.
• Top the spaghetti squash boats with mozzarella and bake for 10-15 minutes, until the cheese is melted and bubbly. Serve topped with some pepper and a little finely minced parsley.
  ⅓ cup feta cheese, 1 ⅓ cup grated mozzarella, Minced parsley

Serving: 1 cheesy spaghetti squash boat, Calories: 555kcal, Carbohydrates: 55g, Protein: 41g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 1376mg, Potassium: 1590mg, Fiber: 12g, Sugar: 26g, Vitamin A: 1312IU, Vitamin C: 31mg, Calcium: 455mg, Iron: 7mg

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