Description
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.
Time
Prep Time:
15 minutes
Rest Time:
5 minutes
Cook Time:
1 hours
5 minutes
Total Time:
1 hours
25 minutes
Cost
Total Cost:
Cost per Serving:
$2.45
Ingredients
Serving(s)
Instructions
Cook Mode Off: Prevents screen dimming
- Preheat your oven to 400F, and line a large cookie sheet with parchment paper
- Cut the spaghetti 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
- Roast the spaghetti squash at 400F for about 1 hour, or until fork tender. Flip over, and let steam out for 5 minutes
- Fluff the spaghetti squash with a fork, keeping it in the skin and the skin intact. Add half your sauce to each half of the spaghetti squash, and mix until fully combined. Top each half with half the cheese
- Heat up your broiler, and swap out the parchment paper for aluminum foil. We used parchment earlier for less sticking when roasting the spaghetti squash, but it will burn under the broiler, so you'll need foil now
- Broil the spaghetti 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
- Serve as 2 halves in the skin shell, and garnish with parsley
Notes
- As mentioned above, you can either use my homemade Dairy Free Cashew Ricotta Cheese as your cheese, or just a standard ricotta cheese (either store bought or homemade). Below compares the nutrition facts of the 2 different options
| Nutrient | With Cashew Ricotta Cheese |
With Standard Ricotta Cheese |
|---|---|---|
| Calories | 377 | 292 |
| Protein | 12.0 g | 11.4 g |
| Fat | 16.9 g | 9.6 g |
| Net Carbs | 42.5 g | 37.5 g |
| Fiber | 11.4 g | 9.9 g |
Nutrition Facts
------------------------------------------
Total Fat: 16.9g (22%
22 % of Daily Value (78 g)
)
Saturated Fat: 3.1g (15%
15 % of Daily Value (20 g)
)
Polyunsaturated Fat: 3.7g
Monounsaturated Fat: 8.0g
Cholesterol: 0mg (0%
0 % of Daily Value (300 mg)
)
Sodium: 1897mg (82%
82 % of Daily Value (2300 mg)
)
Total Carbohydrate: 53.9g (20%
20 % of Daily Value (275 g)
)
Fiber: 11.4g (41%
41 % of Daily Value (28 g)
)
Net Carbs: 42.5g
Total Sugar: 20.4g
Protein: 12.0g (24%
24 % of Daily Value (50 g)
)
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Vitamin B12: 6.39mcg (266%
266 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.0mcg (0%
0 % of Daily Value (20 mcg)
)
------------------------------------------
Calcium: 190mg (15%
15 % of Daily Value (1300 mg)
)
Iron: 5.83mg (32%
32 % of Daily Value (18 mg)
)
Magnesium: 175mg (42%
42 % of Daily Value (420 mg)
)
Potassium: 1149mg (24%
24 % of Daily Value (4700 mg)
)
:
:
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:
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32.5
:
14.2
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:
9.1
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Sources of Inspiration
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