Spaghetti Squash Lasagna Boats

Spaghetti squash is first roasted and the flesh is scraped out and combined with creamed spinach then layered with marinara sauce and topped with mozzarella for that stringy cheese-topped finish.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 1 30

Servings

Calories 710kcal

Author Kylie Mazon-Chambers

Ingredients

For the spaghetti squash:

2 medium spaghetti squash, (about 4 pounds total), halved
2 tablespoons extra-virgin olive oil divided

For the marinara sauce:

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 cloves garlic, chopped
1 (28-ounce) can crushed tomatoes
½ teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon crushed red pepper
Kosher salt, to taste
Freshly ground black pepper, to taste

For the creamed spinach:

3 tablespoons unsalted butter
3 cloves garlic, minced
1 tablespoon all-purpose flour
¾ cup whole milk
16 ounces baby spinach
Kosher salt, to taste

For assembly:

2 cups shredded mozzarella cheese
½ cup freshly grated Parmesan
Handful wild arugula, for garnish

US Customary - Metric

Instructions

For the spaghetti squash:

Scoop out the seeds of the spaghetti squash using a spoon and discard.
Preheat oven to 400ºF (200ºC). Rub the inside of each half with the olive oil. Bake until the spaghetti squash is tender when poked with a fork, about 45 minutes. Let cool for 6 minutes then use a fork to scrape flesh from top to bottom. Remove and set aside in a bowl.

For the marinara sauce:

Heat a medium saucepan over medium heat, add the olive oil and heat through. Add the onion and sauté until tender, stirring occasionally, about 6 minutes. Add the garlic and sauté for an additional minute.
Stir in the crushed tomatoes, parsley, oregano, basil and red pepper. Turn the heat down to medium-low and simmer the sauce for 20 minutes. Season the sauce to taste with salt and pepper.

For the creamed spinach:

Heat a large sauté pan over medium heat, add the butter and allow to melt. Add the garlic and sauté, stirring until fragrant, about 30 seconds.
Add the flour, whisking to combine. Let the roux cook until a pale golden brown, about a minute. Add the milk, whisking to combine. Bring to a simmer then lower heat to medium low until thickened, about 2 minutes.
Add the spinach, tossing to coat all the leaves in the oil. Sauté the spinach, stirring occasionally, until all the leaves have wilted, about 4 minutes. Remove to a large bowl and return the pan to the heat.
Combine the spinach mixture with the spaghetti squash flesh in the bowl, stirring to combine, and evenly coat the squash. Season with salt and set aside.

For assembly:

Heat oven to 425ºF (220ºC).
Arrange the spaghetti squash boats, cut side up on a baking sheet. Spread ¼ cup of marinara sauce in the bottom of each boat, then fill with the spinach and spaghetti squash mixture. Top each with an additional ¼ cup of the sauce then top with the mozzarella cheese.
Bake until the cheese has melted and begins to bubble, about 10 minutes. Remove and let cool then top with Parmesan cheese and arugula to garnish. Serve hot.

Notes

Add seared Italian sausage to the tomato sauce for a more complete entrée.

While I use a homemade tomato sauce in this recipe, a store-bought sauce can be substituted for a shortcut.

Nutrition