Spaghetti Squash Lasagna Boats

These easy and healthy lasagna boats use spaghetti squash as both your bowl and a noodle replacement for less carbs and more micronutrients. Just roast a spaghetti squash, mix with sauce and cheese, and serve. I'm going with my Simple Pasta Sauce here, but feel free to use any homemade or store bought sauce. I'm also opting for my Dairy Free Cashew Ricotta Cheese to keep it lactose free, but standard ricotta would work too

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400F, and line a large cookie sheet with parchment paper

Step 2

Cut the squash in half lengthwise, and scoop out the seeds with a spoon. Season with salt, and add to your baking sheet cut side down. Prick the top with a fork a few times

Step 3

Roast the squash at 400F for about 1 hour, or until fork tender. Flip over, and let steam out for 5 minutes

Step 4

Fluff the squash with a fork, keeping it in the skin and the skin intact. Add half your sauce to each half of the squash, and mix until fully combined. Top each half with half the cheese

Step 5

Heat up your broiler, and swap out the parchment paper for aluminum foil. We used parchment earlier for less sticking when roasting the squash, but it will burn under the broiler, so you'll need foil now

Step 6

Broil the squash cut side up for about 5 minutes, or until the cheese is nicely browned. Keep a very close eye on it; the broiler can burn very quickly

Step 7

Serve as 2 halves in the skin shell, and garnish with parsley

Step 8

To reheat, cover with aluminum foil, and air fry at 400F for 15 minutes, or until steamy. Alternatively, you can cover with a wet paper towel, and microwave on high for about 10 minutes

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