Spaghetti Squash Lasagna Boats

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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)
Squash
  • 2 lb Spaghetti squash
  • 1 tsp Salt
Sauce
Cheese
Instructions
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  1. Preheat your oven to 400F, and line a large cookie sheet with parchment paper
  2. Cut the 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
  3. Roast the squash at 400F for about 1 hour, or until fork tender. Flip over, and let steam out for 5 minutes
  4. Fluff the squash with a fork, keeping it in the skin and the skin intact. Add half your sauce to each half of the squash, and mix until fully combined. Top each half with half the cheese
    1. Heat up your broiler, and swap out the parchment paper for aluminum foil. We used parchment earlier for less sticking when roasting the squash, but it will burn under the broiler, so you'll need foil now
    2. Broil the 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
    1. Serve as 2 halves in the skin shell, and garnish with parsley
     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 
    Scroll to the right to read information about every variation

    Nutrition Facts
    ------------------------------------------
    Serving Size: 1/2 squash
    Calories: 377
    ------------------------------------------
    Total Fat: 16.9g (22 %)
     Saturated Fat: 3.1g (15 %)
     Polyunsaturated Fat: 3.7g
     Monounsaturated Fat: 8.0g
    Cholesterol: 0mg (0 %)
    Sodium: 1897mg (82 %)
    Total Carbohydrate: 53.9g (20 %)
     Fiber: 11.4g (41 %)
     Net Carbs: 42.5g
     Total Sugar: 20.4g
    Protein: 12.0g (24 %)
    ------------------------------------------
    Vitamin B12: 6.39mcg (266 %)
    Vitamin D: 0.0mcg (0 %)
    ------------------------------------------
    Calcium: 190mg (15 %)
    Iron: 5.83mg (32 %)
    Magnesium: 175mg (42 %)
    Potassium: 1149mg (24 %)
    ------------------------------------------
    Glycemic Index
    :
    32.5

    Glycemic Load
    :
    14.2


    Sources of Inspiration
    https://www.eatingbirdfood.com/spaghetti-squash-lasagna-bowls/

    https://www.poormanprotein.com/recipes/cashew-ricotta-cheese


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