I’m so excited that it’s finally September because I can finally pull out my delicious and cozy fall recipes! I had this exact lasagna bake at a restaurant last year and it was my first time ever trying spaghetti squash. Since then, I’ve been completely obsessed with recreating that dish at home! It’s loaded with fresh mozzarella and tomato sauce! I mean c’mon look at that ooey gooey goodness!
As we head into fall, I love to make more hearty and warm dishes! This specific lasagna boat is inspired by my love for spaghetti and meatballs. It’s hands down my favorite comfort food, so I had to incorporate it somehow! The squash itself can also be used as a bowl and that means less dishes! Now I’m a college student and always for wholesome, yummy, and mess free meals to make!
This recipe is the PERFECT weeknight recipe and such a staple for me! I think the best part about these boats is that you customize them with your favorite toppings! I shared mine with my mom who preferred hers without meatballs! In addition, I used store bought sauce and meatballs to save time. Feel free to use homemade if you prefer! A delicious meal that satisfies everyone can be tough, so I really love how versatile these are!
- Author: Mannat
- Yield: 2 servings
1 spaghetti squash
2 cloves garlic
2 cups spinach
1 cup fresh mozzarella
tomato sauce of choice (I used Rao’s Marinara)
salt & pepper
Turkey Meatballs (I used Whole Foods 365 brand frozen meatballs)
Preheat oven to 350 degrees. Cut the squash in half and scoop out all the seeds. Drizzle both sides with olive oil and salt & pepper. Once done, place the squash cut-side down on a baking sheet. Bake it for 45-50 minutes or till it’s fork tender. While the squash is cooking, prepare the sauce by adding olive oil, minced garlic, tomato sauce, Italian seasoning, salt & pepper, and spinach. Bake or cook your meatballs in the meantime. I used the Whole Foods brand turkey meatballs and followed the directions it came with. Let this simmer till the sauce begins to bubble. Once the squash has cooled, use a fork and pull the strands of the squash so that you have a ‘spaghetti’ like texture. Fill in the lasagna boats with the sauce and meatballs. Cover with mozzarella and place them back in the oven on broil at a high for 2-3 minutes. Enjoy with some extra oregano and red pepper flakes if you want some spice!