LASAGNA SPAGHETTI SQUASH BOATS

Spaghetti squash never tasted so good. These lasagna spaghetti squash boats are such a treat, that you’d never imagine they’re grain-free, and nutrient rich. These are my all-time favorite spaghetti squash recipe. Macros for this recipe are based on a 2 lb spaghetti squash.

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PREP TIME 10 MIN

COOK TIME 50 MIN

CLEAN UP 7 MIN

YIELDS 2

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CALORIES 1,063

FAT 75G

CARBOHYDRATES 47G / 35G NET

FIBER 12G

PROTEIN 72G

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WATCH STEP BY STEP

LASAGNA SPAGHETTI SQUASH BOATS

INGREDIENTS:

• 1 spaghetti squash, large

• antibiotic-free italian sausage, 1 package

• 3 garlic cloves, minced

• 2 cups tomato sauce

• 1 cup spinach, organic

• 1 yellow onion, diced

• 2 tbsp avocado oil

• 1 tbsp onion powder

• 1 tbsp italian seasoning, more for topping

• 1 tsp red pepper flake, more for topping

• 1 tsp garlic powder

• salt and pepper, to taste

• 1 cup organic low-moisture mozzarella, shredded

• 1/2 cup parmigiano reggiano, shredded or grated

• 1 1/2 cups A2 ricotta cheese, or whole milk

• 1/4 cup coconut milk, unsweetened
  

METHOD:

1. Preheat the oven to 400 degrees. Place the spaghetti squash in the microwave for 5 minutes. This will soften the squash, and make it easier to slice.

2. Slice the squash in half, and remove the seeds. I prefer to slice vertically, as it makes for a better boat.

3. Place the squash face down on a baking sheet. Cook in the oven at 400 degrees for 40 minutes.

4. Make the ricotta mix. Shred the cheeses as needed.

5. In a large mixing bowl, add the ricotta, 1/2 cup mozzarella, reggiano, coconut milk, spinach, and 1 tbsp avocado oil. Mix until evenly combined. Refrigerate until needed.

6. Dice a yellow onion, and mince the garlic cloves.

7. Heat a large saucepan over medium-high heat. Add 1 tbsp avocado oil, garlic, and onion. Sauté for 3 minutes.

8. Add the Italian sausage, and seasonings. Cook until 80% done, then add the tomato sauce. Simmer for 5 minutes.

9. Remove the squash from the oven and fork at the sides to pull down the strands. Add the italian sausage mix to the boat. Top with the ricotta and finish off with the remaining mozzarella.

10. Bake in the oven at 400 for 6 minutes, and broil on high for 3-4 minutes, or until the cheese has browned.

11. Top with additional red pepper flake and italian seasoning as desired.

12. This recipe serves two, so enjoy with a friend for save the rest for later in the week, like I did!

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