I promise to write about topics other than food…BUT Y’ALL, I made these spaghetti squash lasagna boats for dinner tonight, and they were just too good not to share! Did I mention they were SUPER easy, too?!
This meal satisfies every pasta craving I have! I LOVE a good pasta dish, but I don’t love how carb/calorie-dense they often are. Not to mention, they leave me feeling over-stuffed and sluggish.
*sidenote: brown rice pasta is delicious and always a healthier alternative if you aren’t a fan of the spaghetti squash*
With the right seasoning and sauce, though, spaghetti squash is a super close second to the real-deal pasta dish! And, BONUS, it’s low carb and low calorie!
Give this a try next time you’re really in the mood for Italian. I can’t wait to hear how it goes! 🙂
Ingredients: (makes 2 servings)
1 spaghetti squash
1/2 lb ground beef (bonus points for extra lean)
1/2 jar marinara sauce
1 pkg sliced baby bella mushrooms
2 tsp garlic powder
2 tsp onion powder
1 tsp garlic salt
1 tsp Italian seasoning
salt and pepper
*optional topping: ricotta cheese
Preheat oven to 400 degrees…yes, I know that’s hot. Cut spaghetti squash in half horizontally and scrape out seeds. Spray inside of each squash boat with olive oil and sprinkle salt and pepper to season.
Cook for 1 hour. Remove and let cool. Use a fork to scrape the inside of the squash into spaghetti-like strands.
Brown ground beef. Drain meat, add mushrooms, and let them cook down before adding additional ingredients. Add marinara sauce, garlic powder, onion powder, garlic salt, and Italian seasoning. Cook until sauce is warm.
Add sauce to spaghetti squash boats and top with desired toppings…my fave is ricotta cheese.