Wednesday, March 03, 2021

Spaghetti Squash Lasagna Boats

A low carb lasagna made with spaghetti squash!


This recipe was one I had to monkey with in order to get it to where we would all enjoy it. The original recipe utilized ricotta cheese and roasted the squash whole, there were some differences in amounts of different ingredients. None of us like lasagna, but we have tried a few different recipes and the one we like the most uses cottage cheese, which funny enough none of us like either. There is something about how cottage cheese cooks down though that makes for a great recipe. We started eating spaghetti squash when Nick was doing keto in 2019 and I actually was pleasantly surprised - although it will never replace pasta for me - it was still very delicious.

What you need:

For the Spaghetti Squash:

  • 2 medium spaghetti squash
  • Olive oil spray 
  • Salt and pepper to taste

For the Meat Layer:

  • 1 tsp. olive oil
  • 1 lb. ground beef
  • 3 tsp. minced garlic cloves
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 cup pasta sauce (my favorite is Classico Fire Roasted Tomato & Garlic)
  • 1 tsp. Italian seasoning

For the Cheese Layer:

  • 16 oz. lowfat cottage cheese
  • 1 cup shredded Parmesan cheese
  • Salt and pepper
  • 1 cup shredded mozzarella cheese
  • Fresh basil, chiffonaded

Directions:

  1. For the squash: Half each squash and scoop out the seeds. Spray with olive oil and season with salt and pepper. Place open side down and roast in a preheated 400 degree oven for 45 minutes.
  2. For the meat: Heat olive oil in a skillet and add ground beef. Cook while crumbling until browned throughout.
  3. Add garlic and salt and pepper, cook for 30 more seconds.
  4. Add pasta sauce and Italian seasoning. Reduce heat to a simmer and cook for 10 more minutes.
  5. For the cheese: In a bowl, mix together cottage cheese, Parmesan, and salt and pepper. Set aside.
  6. When squash is done, use a fork to shred the insides and transfer to the bowl with cheese. You don't have to use all of it, if you don't want to. You'll want enough to mostly fill the squash shells.
  7. Transfer squash-cheese mixture to shells. Top with meat mixture. Sprinkle 1/4 cup of mozzarella cheese on each shell.
  8. Return to oven and bake for 10 minutes or until cheese melts. Top with fresh basil and serve.

Recipe adapted from Wholesome Yum

A similar but quicker recipe that I really like is this Sausage Stuffed Summer Squash. If you want to go a different route, Paleo Gluten Free Eats has this recipe for Spicy Spaghetti Squash Noodles that looks like ramen to me!


Spaghetti Squash Lasagna Boats

Spaghetti Squash Lasagna Boats
Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

For the Spaghetti Squash:
  • 2 medium spaghetti squash
  • Olive oil spray
  • Salt and pepper to taste
For the Meat Layer:
  • 1 tsp. olive oil
  • 1 lb. ground beef
  • 3 tsp. minced garlic cloves
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 cup pasta sauce (my favorite is Classico Fire Roasted Tomato & Garlic)
  • 1 tsp. Italian seasoning
For the Cheese Layer:
  • 16 oz. lowfat cottage cheese
  • 1 cup shredded Parmesan cheese
  • Salt and pepper
  • 1 cup shredded mozzarella cheese
  • Fresh basil, chiffonaded

Instructions

  1. For the squash: Half each squash and scoop out the seeds. Spray with olive oil and season with salt and pepper. Place open side down and roast in a preheated 400 degree oven for 45 minutes.
  2. For the meat: Heat olive oil in a skillet and add ground beef. Cook while crumbling until browned throughout.
  3. Add garlic and salt and pepper, cook for 30 more seconds.
  4. Add pasta sauce and Italian seasoning. Reduce heat to a simmer and cook for 10 more minutes.
  5. For the cheese: In a bowl, mix together cottage cheese, Parmesan, and salt and pepper. Set aside.
  6. When squash is done, use a fork to shred the insides and transfer to the bowl with cheese. You don't have to use all of it, if you don't want to. You'll want enough to mostly fill the squash shells.
  7. Transfer squash-cheese mixture to shells. Top with meat mixture. Sprinkle 1/4 cup of mozzarella cheese on each shell.
  8. Return to oven and bake for 10 minutes or until cheese melts. Top with fresh basil and serve.

Notes:

Recipe adapted from Wholesome Yum

Created using The Recipes Generator

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