Healthy Stuffed Lasagna Boats
My sister has been the queen of healthy eating lately! She keeps making these amazing recipes and passing them on to me. This Healthy Stuffed Lasagna Boats recipe has quickly become one of her favorites! I didn’t even know she like spaghetti squash but here she is cooking it up like a rockstar!
Lasagna, or pasta in general, is a family favorite. We have always enjoyed Italian dishes. The Metabolic Research Center says this about Spaghetti squash: “has great texture, a neutral flavor, it soaks up sauce as if it was pasta, and it’s low in carb and high in nutrients. We think of spaghetti squash as magical pasta, and after this recipe we suspect you will too.”
We hope you enjoy this Healthy Stuffed Lasagna Boats recipe as much as we do!
Healthy Stuffed Lasagna Boats
Ingredients
- 1 spaghetti squash
- 8 oz lean ground buffalo, turkey, or beef
- 1 c Pomi Strained Tomatoes (they recommend this brand only because they are tomatoes only! Other brands add sugar!)
- 4 oz Ricotta Cheese
- 2 oz shredded mozzarella cheese
- Olive oil
- 2 tbsp fresh basil
- 1 clove Fresh garlic
- 2 tsp dried parsley flakes
- 1/4 tsp teaspoon crushed red pepper flakes
- 1/4 tsp fresh coarse ground black pepper
- Salt and Pepper to Taste
Instructions
- Preheat oven to 400°. Wash spaghetti squash and cut off stem. Slice squash lengthwise. Scoop out the inside like you would a pumpkin!
- Brush with olive oil, season with salt and pepper.
- Place cut side down in baking dish with a about 1/2 inch water in the bottom of the dish. As the squash cooks, you can add more water if need to prevent burning.
- Roast for 45-60 minutes or until inside is soft and easily “fluffs” with a fork. It will resemble spaghetti.
Making the Lasagna Filling
- While squash is cooking, brown lean ground buffalo, turkey, or beef in large skillet over medium heat.
- Remove meat from the pan and set aside.
- Add sauce to the pan along with all seasonings and simmer. Return the cooked meat to the pan and mix into the sauce.
- In a mixing bowl, combine the ricotta, mozzarella, and fresh basil.
- When squash is tender, remove from oven and use a fork to fluff to get the inside of the squash to look like spaghetti noodles. You don’t have to get at ALL of the squash, you can scoop more later when you get to the bottom after it’s been filled.
- Let's start building the boat! Start with a scoop of the red sauce, followed by a layer of the cheese mixture, and repeat the layers until you’ve overfilled your squash, ending with a layer of red sauce and then topping them with mozzarella.
- Turn the oven to broil and put them back in to brown up the cheesy top.
Check out some of our Heart Healthy Recipes!
Black Bean, Corn, Tomato & Avocado Salad
Cheesy Alfredo Spaghetti Squash
Country Bob’s Baked Pork Chops
Paleo Grilled Pumpkin Chicken Breasts
Crockpot Honey Rosemary Chicken
Plant Based Mushroom Stroganoff
Interested in Freezer Cooking?
We have a Freezer Cooking 101 Series that you may enjoy!
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
