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- 1 medium spaghetti squash - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1 cup marinara sauce - 1 cup spinach, wilted - 1/2 cup grated Parmesan cheese - 1 clove garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish The main ingredients for this dish start with a medium spaghetti squash. This squash is the star of the show, offering a unique texture and flavor. The next key player is ricotta cheese, which adds creaminess. The mozzarella cheese brings a lovely stretch when melted. Next, we have additional ingredients. Marinara sauce gives the dish a rich, tangy base. Wilted spinach adds color and nutrients, making it healthier. Grated Parmesan cheese gives a nice salty bite to the top. For seasonings, we use minced garlic and Italian seasoning. These bring out wonderful flavors. Don't forget salt and pepper for balance. Finally, fresh basil leaves make a lovely garnish. They add a pop of green and fresh aroma. This combination makes a tasty dish that is simple to prepare. You will find it satisfying and delicious! - Preheat your oven to 400°F (200°C). - Cut the spaghetti squash in half lengthwise and scoop out the seeds. - Drizzle olive oil inside the squash and season with salt and pepper. Place the squash cut-side down on a baking sheet. Roast for about 30-35 minutes until the flesh is tender. - In a bowl, combine the ricotta cheese, half of the mozzarella cheese, minced garlic, Italian seasoning, and wilted spinach. - Mix well and season the mixture with salt and pepper to taste. - After roasting, let the squash cool slightly. Use a fork to scrape out the flesh into spaghetti-like strands. - Mix the strands with the ricotta mixture until combined. - Turn the squash halves over and fill each half with the ricotta and spaghetti squash mixture. Top each half with marinara sauce, the remaining mozzarella cheese, and a sprinkle of Parmesan cheese. - Return the filled squash boats to the oven. Bake for about 15-20 minutes, or until the cheese is melted and bubbly. - Remove from the oven and let cool for a few minutes. Garnish the dish with fresh basil leaves before serving. When picking a spaghetti squash, you want to choose wisely. Look for squash that feels firm when you hold it. A symmetrical shape is a good sign. The skin should have a pale yellow color. Avoid any squash with soft spots or blemishes. These can mean the squash is past its prime. You can save time by prepping in advance. Make the filling and roast the squash a day before. Just store them separately in the fridge. When you are ready to eat, assemble the boats and bake. This makes dinner easy and quick! Want to spice things up? Add red pepper flakes to your filling. This adds a nice kick to the dish. You can also mix in extra veggies. Mushrooms or bell peppers work great. This not only boosts flavor but adds color and nutrition too. {{image_2}} You can make your spaghetti squash lasagna boats even heartier. Incorporate ground turkey or beef for added protein. This change boosts the flavor and makes it more filling. If you like a richer taste, use cooked sausage. It adds a nice kick and makes the dish more savory. Want to make this dish dairy-free? It's easy! Simply substitute ricotta with cashew cheese. This creamy option keeps the texture smooth and delightful. For a vegan twist, use dairy-free cheese. It melts well and tastes great, ensuring everyone enjoys this dish. To switch up the flavor, think about your sauce. Swap marinara for pesto for a fresh, herby taste. This change gives your lasagna boats a unique twist. You can also create a creamy sauce for added richness. This option makes the dish feel extra indulgent while still being healthy. To keep your spaghetti squash lasagna boats fresh, store any leftovers in an airtight container. They will stay good for about 3 to 4 days. The flavors will meld together, making each bite even tastier! If you want to save some for later, freeze the filling separately from the spaghetti squash. This helps keep the texture and flavor intact. When you're ready to eat, thaw the filling in the fridge overnight. Then, reheat it in the oven for the best taste. To reheat, I recommend using the oven. This method warms the dish evenly, keeping it delicious. If you're in a hurry, you can use the microwave. Just keep in mind that it may change the texture a bit. Enjoy your flavorful meal again! Yes, you can use zucchini or yellow squash as alternatives. Both have a nice texture and flavor. They will work well in this recipe. Try them out for a fun twist. The flesh should be tender and easily shredded with a fork. You can test it by poking with a fork. If it slides in easily, it’s ready. Perfectly cooked squash gives you those lovely strands. Yes, this recipe is vegetarian. You can also add more veggies to enhance flavor. Mushrooms, bell peppers, and kale work great. Feel free to get creative with your veggie choices! The recipe is naturally gluten-free since it uses spaghetti squash instead of traditional pasta. No need for special substitutions. Enjoy a hearty meal that fits your diet with ease! This blog post showed how to create delicious spaghetti squash lasagna boats. You learned about choosing the right squash and making the filling. Following the step-by-step instructions, you can easily assemble and bake this dish. Remember, you can customize it with meat, dairy-free options, or different sauces. Store leftovers properly for future meals. Enjoy this tasty and healthy recipe that is simple and versatile. Cooking should be fun, so get creative and make it your own!

Spaghetti Squash Lasagna Boats

Discover the deliciousness of Spaghetti Squash Lasagna Boats, a healthy twist on a classic favorite! This easy recipe combines roasted spaghetti squash, creamy ricotta, and savory marinara sauce for a mouthwatering dish everyone will love. Perfect for a cozy dinner or impressing guests, these lasagna boats are both nutritious and satisfying. Click to explore the full recipe and bring this flavorful delight to your table tonight!
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Ingredients
  

1 medium spaghetti squash

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1 cup marinara sauce (preferably homemade or low-sugar)

1 cup spinach, wilted

1/2 cup grated Parmesan cheese

1 clove garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.

      Drizzle the inside of the squash with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for about 30-35 minutes or until the flesh is tender.

        While the squash is roasting, in a bowl, combine the ricotta cheese, half of the mozzarella, garlic, Italian seasoning, and wilted spinach. Mix well and season with salt and pepper to taste.

          Once the squash is done, remove it from the oven and let it cool slightly. Using a fork, scrape out the flesh to create spaghetti-like strands. Mix the strands with the ricotta mixture.

            Turn the squash halves over and fill each half with the ricotta and spaghetti squash mixture. Top with marinara sauce and the remaining mozzarella cheese, followed by a sprinkle of Parmesan cheese.

              Return the filled squash boats to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

                Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.

                  Prep Time: 15 mins | Total Time: 1 hr | Servings: 4