Spaghetti Squash Lasagna Boats

It's roasted spaghetti squash mixed with a simple bolognese sauce, topped with mozzarella cheese, and baked in its shell until bubbly. This easy and very delicious recipe is ready in under an hour!


– Spaghetti squash – Olive oil – Onion + garlic – Ground beef – Crushed tomatoes – Balsamic vinegar – Honey – Italian seasoning – Salt + black pepper

Preheat your oven to 400 degrees Fahrenheit. Cut each spaghetti squash in half lengthwise and remove the seeds and membranes.


Place the squash cut side up on a baking sheet and roast for 30-40 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.


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.


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