Roasted Garlic Spaghetti Squash Lasagna Boats

Ingredients

• 1 large spaghetti squash

• 2 tbsp olive oil

• Salt and pepper, to taste

• 1 lb (450 g) ground beef, turkey, or Italian sausage

• 1 small onion, chopped

• 4–5 garlic cloves, minced (plus 1–2 whole cloves for roasting with squash)

• 1 cup marinara sauce

• 1/2 tsp dried oregano

• 1/2 tsp dried basil

• 1/4 tsp red pepper flakes (optional)

• 1 cup ricotta cheese

• 1/2 cup shredded mozzarella

• 1/4 cup grated Parmesan

• Fresh basil or parsley for garnish

Instructions

1. Roast the Spaghetti Squash

1. Preheat oven to 400°F (200°C).

2. Slice squash in half lengthwise and scoop out seeds.

3. Rub cut sides with olive oil, season with salt and pepper, and place a few whole garlic cloves in the cavity.

4. Place cut-side down on a baking sheet. Roast 35–45 minutes, until tender.

2. Prepare the Filling

1. While squash roasts, heat a skillet over medium heat.

2. Sauté onion and minced garlic until fragrant. Add ground meat and cook until browned.

3. Stir in marinara sauce, oregano, basil, and red pepper flakes. Simmer 5–7 minutes.

3. Assemble the Lasagna Boats

1. Once roasted, use a fork to shred the squash into spaghetti-like strands.

2. Scoop out some squash to make room for filling. Mix some squash into the meat sauce if desired.

3. Fill each squash half with meat sauce. Dollop ricotta on top, then sprinkle with mozzarella and Parmesan.

4. Bake

1. Reduce oven to 375°F (190°C).

2. Bake stuffed squash for 15–20 minutes, until cheese is melted and bubbly.

5. Serve

1. Garnish with fresh basil or parsley. Serve warm.