A super yummy spaghetti squash lasagna boat recipe! Feeds a large group or makes fantastic leftovers. Pin it here.
Think lasagna flavors piled high on a huge bed of spaghetti squash, and you’ve got the right idea of what these spaghetti squash lasagna boats are all about. Is your mouth watering yet?! My husband isn’t a huge pasta guy, much to my dismay, but I thought he’d go for lasagna boats made in spaghetti squash halves! Turns out, I was right :). Today I’m sharing my spaghetti squash lasagna boat recipe!
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Spaghetti Squash Lasagna Boats Recipe
This spaghetti squash lasagna boat recipe is easy to make and it’s forgiving: spaghetti squash, spices, pasta sauce, greens, canned tomatoes, cheese and basil! Most of these ingredients you probably have in your kitchen right now. It makes 8 servings, so it’s great for a crowd or for leftovers.
If you’re part of the Plan Your Plate tribe, this recipe would count as your non-starchy veggie, protein and some fat. To complete the meal you can pair it with some whole grain “cheater garlic bread” (recipe in the PYP guide) and a yummy side of fruit!
How to Prep Spaghetti Squash
If you’ve never prepped spaghetti squash before, it’s not hard but it does require a sharp knife! If your knife is dull, you may get frustrated. This is my favorite knife.
To prep spaghetti squash, rinse it off and then pat dry (you never know what was sitting in your grocery cart when you picked it up!). Slice it lengthwise. Then, I like to use a grapefruit spoon to remove all the seeds and spongy center. If you don’t have a grapefruit spoon, I’d start with using a fork to loosen everything up and then follow it up with a spoon. That’s it! Once you’ve cleaned it out, it’s ready to be cooked. With a sharp knife, this should only take about 5 minutes.
Um… Collard Greens?
It’s okay if you’ve never had collard greens before! This is a great recipe to try them for the first time! I tested this recipe with kale (the top picture is with kale!), collard greens and spinach to see which I liked the best. My preference is collard greens! Spinach got a little wilty with the heat. Kale turned out pretty well (although I always think kale is better massaged first), but I thought the collards had the best flavor and texture in this recipe. If you don’t want to add green veggies, you could skip this, but I think it’s better with (and that’s not just the dietitian in me talking)!
Collard greens pack 2 g of fiber per 1 c serving and are an excellent source of vitamin A.
How to Prep Collard Greens
Collard greens are simple to prep! You just need to rinse them off and then chop! I would leave out the stem once it gets thicker. You can remove the stem completely by turning the collard green upside down and “peeling down” each side of the leaf. When I made this I chopped it with the stem on until it got thick and then peeled my greens. I used four collard green leaves to make 2 cups of loosely packed greens. Collard greens are a mild-tasting green with a sturdy texture.
These delicious spaghetti squash lasagna boats are high in fiber and protein to keep you satisfied and full!
Without further ado, let’s jump to the recipe!
Pin these spaghetti squash lasagna boats here.