No Pasta? No Problem With Spaghetti Squash!

If you’re looking to reduce carbs in your diet, then you should absolutely be no stranger to the delightful spaghetti squash. If you haven’t worked with it before, then worry not. It’s very easy to make and season, so you can use it as a pasta alternative (if you’d like to think of it that way). It shreds with ease after baking and it can be topped or combined with sauces and protein.

For this recipe review, that is exactly how we will be using the squash. In comparison to previous ways I’ve prepared meals using the spaghetti squash, this is one of the easiest AND the tastiest versions I’ve tried.

Today we’re reviewing a recipe for Spaghetti Squash Lasagna Boats with Roasted Garlic.

The recipe is courtesy of Half Baked Harvest and it can be found right -> here!

A Meal Perfect For The Weekend Or A Weeknight!

This recipe is great because all the steps overlap nicely. Once one part is done, the other is not far behind. This recipe instructs you to roast a head of garlic so that it can be used in the meat sauce. While that is roasting, you can prep the spaghetti squash by microwaving it, splitting it, and cleaning out the seeds.

Next come the mixtures that will be used in the lasagna. The meat sauce and the cheese mixture. Again, the directions provided flow very well. Prepping the cheese mixture while the meat sauce is simmering is just enough time.

All in all, the prep for this recipe is very low stress. It can absolutely be prepared over the weekend or on a weeknight for a meal that tastes like you spent a few hours in the kitchen!

The Best Way To Cook Spaghetti Squash 100%

In previous recipes that I’ve tried, the spaghetti squash is roasted first and shredded before any sauce is added to be warmed through and/or cheese melted. This recipe says to put it all in and let it cook. I was skeptical about not roasting the spaghetti squash first and almost disobeyed the recipe directions. But you know how I do these things–I follow the recipe exactly to make sure it actually works. It’s a good thing that I did!

The directions are excellent. The spaghetti squash with the filling is covered for the first portion of the roast, then uncovered the finish melting and lightly browning the cheese. It shreds perfectly. Honestly, I was so impressed with this recipe once it finished cooking. If you have younger kids in your family, this is such fun meal where they get to “make their own spaghetti” almost because you shred the squash yourself and combine it with the sauce. It’s guaranteed deliciousness in every bite.

Grey’s Grade: 5/5

If you enjoy the flavors of a traditional lasagna with a bit less carbs, then this should absolutely be on your menu. This recipe is great for any time of the week because it’s easy to make and it’s bursting with flavor. I’m telling you–don’t skip out on the roasted garlic. And if you’re cooking for two, then you’ll likely be left with extra sauce since I can absolutely confirm that 1 spaghetti squash will be very filling for two people. It certainly did save me that week with throwing together a quick meal!

This recipe for spaghetti squash lasagna boats is quick to make, budget friendly, and absolutely delicious. As it’s getting colder, I highly recommend this to you and yours.

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