Description
Roasted Garlic Spaghetti Squash Lasagna Boats offer a delightful twist on traditional lasagna. These cozy, gluten-free boats feature tender spaghetti squash filled with rich marinara sauce, roasted garlic, and gooey cheese, creating a flavorful dish that is both comforting and guilt-free. Perfect for family dinners or casual gatherings, this recipe is sure to impress your guests while providing a nutritious alternative to pasta.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tbsp extra virgin olive oil
- 6 cloves roasted garlic
- 1 ½ cups marinara sauce
- 1 ½ cups shredded fresh mozzarella cheese
- ½ cup grated fresh parmesan cheese
- 1 tsp Italian seasoning
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil.
- Place cut-side down on a baking tray lined with parchment paper and roast for 40-45 minutes until fork-tender.
- While roasting, wrap garlic cloves in foil with olive oil and roast for about 30 minutes until soft.
- In a large bowl, scrape out spaghetti strands from the squash and mix with roasted garlic, marinara sauce, Italian seasoning, and half of the mozzarella cheese.
- Fill each squash half with the mixture and top with remaining mozzarella and parmesan.
- Bake for an additional 20 minutes until bubbly and golden brown. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 boat (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 30mg