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!
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.
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
If you love this recipe as much as we do, let us know with a 5-star rating!
- 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
- 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
OMG! This was spectacular! I made this last night and my husband and I devoured it!! It was so so good!
Thanks for the wicked recipe! Great way to eat spaghetti squash.
I’m so happy to hear you guys liked it! It’s one of our favorites, too. 🙂
Wow, wasn’t expecting very much flavor or satisfaction. This old Italian dog learned a new trick and a day later I am very happy. Delicious layers of yummy. Only change to the recipe, was I went 50/50 with ground pork and ground 85/15 beef.
I guess I undersized my squash, have plenty of delicious sauce leftover for some penne. This is a definite keeper!
I’m so happy to hear you liked the recipe! Great idea adding pork to the mix … it always adds so much more flavour. 🙂
These lasagna boats look incredible, Kristen! I love healthy comfort food like this! The best of both worlds!
It really is the best of both worlds, isn’t it? I love not having to choose!
Beautiful shots and delicious sounding recipe!
Cheesy spaghetti squash lasagna bowl? Oh my goodness! You’ve managed to use 4 delicious key words in the description, Kristen! All right, I understand “spaghetti” and “squach” are the one thing, but this still sounds fabulous!:) Needless to mention, it looks the same way. Great job indeed!
Oh heck, let’s pretend spaghetti and squash are two different things. They certainly seem like it when you’re eating this! 🙂
Oooo these look so good. I love healthy comfort food too. Especially in the fall. Yum!
Spaghetti squashes are the best all-in-one-meal vessels 😉
I totally agree! I only started making them this year (don’t know what took me so long) and I absolutely love them!