Guys, I’m going to be honest with you. In my quest to eat less carbs and be less fat in my general life-practices, I have made a new discovery.
Spaghetti Squash can make an excellent lasagna.
That’s right! I’m not lying. This is a true-truth. A real-reality.
A real tasty one, at that.
Gang, this is so tasty, you won’t even be sad you’re not eating carbs. Actually, I would bet that you’ll be too busy stuffing your face to even consider that fact.
I’m just keeping it trill, y’all.
But on the reals, this is a darn tasty recipe. I'm bragging about it because I know it to be true. I'd place my hand on a Bible and not feel the slightest tingle of guilt.
Spaghetti Squash Lasagna Boats
1 Small-Medium Spaghetti Squash
Shredded Mozzarella & Swiss Cheese
1 Package Baby Portobello Mushrooms (optional)
Extra-Virgin Olive Oil
Salt & Pepper, to taste
Start by roasting the spaghetti squash.
To do this, first slice it in half. If you find this to be quite the difficult task (which you probably will unless you're the Hulk), use a little trick my BFF taught me and pop it in the microwave at 5 minute increments until it is soft enough to cut.
Scrape out the seeds/innards and brush the inside thoroughly with olive oil, salt and pepper and roast “inside down” at 375 for about 20 minutes.
While that is happening, get your marinara started. Follow the directions on this page however, add chopped up mushrooms at the same time as the onion, cooking them until tender. This is a great vegetarian dish because the mushrooms are a great source of protein. Duh.
Let the marinara simmer until you are ready to assemble your boats.
Using a fork, scrape the spaghetti squash from its “boat” into a separate bowl (if it is not tender enough to accomplish this feat, continue to roast until it is). Break apart any large clumps with your fork and get ready to get this party started right-good.
Spread a thin layer of spaghetti squash in the bottom of the “boat” and then cover it with marinara. Follow that with a thin layer of cheeses, I used mozzarella and swiss and it was DELICIOUS. However, follow your heart.
Repeat that process until you can’t fit anymore love in your boat and top with any extra cheese. And THEN repeat that same process with the other boat!
Aren't we having fun?
Place them both in a casserole dish (or back on the cookie sheet, if they will stay upright) and cover loosely with foil. Place them back in the oven until the cheese is all melty and gooey delicious, about 15-20 minutes.
Let the boats rest for 5 minutes and dig in however you feel necessary. No one will judge you if you take a whole boat to your room and have private "me-time."