Vegetarian spaghetti squash lasagne boats are a scrumptious vegetable-packed lasagne-like dish with layers of marinara sauce, spinach, feta and sweet spaghetti squash noodles. It’s a great dish to combine more veggies into your diet with some novelty.
Let me introduce spaghetti squash if you are not already acquainted with it!
I admit I had very little knowledge of this vegetable before moving to New Zealand, where you can find it in supermarkets during the colder months.
When I first saw it in the supermarket, I brought one home to explore what to do with it.
If you’re not sure yourself, I hope the tips and recipes below will help you start enjoying spaghetti squash.
Alternatively, if you’ve tried spaghetti squash and want to get cooking, you can jump down to the recipe.
What is Spaghetti Squash?
Spaghetti squash belongs to the same family as pumpkins, zucchini and gourds. It has many similarities, such as the thick skin and seeds. However, it has one striking difference: when cooked, its flesh forms stringy strands like spaghetti.
As a consequence, spaghetti squash is often eaten as a pasta substitute. Not that I’m suggesting you forgo pasta and only have spaghetti squash from now on!
However, it is a great vegetable to add to your repertoire of meals.
It also provides a sense of novelty, which can help you to eat with greater awareness of the sensory experience and thus embrace Joyful Eating.
Cooked spaghetti squash is mild in flavour. It is slightly sweet but not as sweet as a pumpkin. The mild flavour makes it a great companion to pesto and tomato-based sauces, just like pasta.
How to cook spaghetti squash
Spaghetti squash can be steamed, microwaved or baked. However, roasted is hands down the best as it gives a sensational caramelised flavour to your ‘spaghetti’.
How to roast spaghetti squash
To roast, spaghetti squash can be cut in half lengthwise or cut crossways to create rings.
Lengthwise, it will give you spaghetti ‘boats’ that make for a large serving.
Spaghetti squash rings are fun if you want smaller servings, such as when you want to serve it as a side dish or are feeding little ones. Furthermore, the spaghetti strings will be longer when the squash is cut crossways rather than lengthwise.
Instructions on roasting spaghetti squash
- Heat oven to 200oC.
- Slice squash.
- Scoop out the seeds with a spoon.
- Drizzle with olive oil.
- Place cut sides down on a baking tray lined with baking paper.
- Roast for 40-50 minutes until skin pierces easily with a knife.
- Use a fork to scrape out ‘spaghetti’ or smother with your chosen toppings.
Note:
- Cooking with the squash cut-side-down minimises trapping moisture in the squash, which can make it a little soggy.
- If you choose to cook spaghetti squash rings, the cooking time will be shorter, like 30-40 minutes.
Save the seeds!
You can roast the seeds like pumpkin seeds for a crunchy, savoury snack.
Meal ideas with spaghetti squash
- Make spaghetti squash boats topped with tomato mixture or pesto.
- Scoop out cooked ‘spaghetti’ and serve drizzled with pasta sauce, Bolognese sauce and meatballs.
- Add ‘spaghetti’ to soups.
Once cooked, store spaghetti squash in the fridge in an airtight container for up to 2 days. Leftovers make a great addition to soups and stews. You can even put it in a quesadilla!
Ingredients for vegetarian lasagne boats
To prepare this spaghetti squash dish, you will require:
- One medium-sized spaghetti squash
- Olive oil
- Onion
- Garlic
- Can diced tomatoes
- Italian herbs (basil or oregano)
- Frozen spinach
- Feta
- Parmesan
- Freshly ground pepper
- Salt
Dig into a spaghetti squash boat
I hope this recipe has inspired you to get cooking with spaghetti squash. Let me know if you do in the comments below.
Vegetarian Spaghetti Squash Lasagne Boats
Ingredients
Ingredients – Lasagne Boats
- 1 spaghetti squash
- Olive oil for drizzling
Ingredients – Marinara Sauce
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, crushed or finely chopped
- 1 can diced tomatoes
- 1 teaspoon Italian herbs (basil or oregano)
- ½ teaspoon freshly ground pepper
- ½ teaspoon salt
Ingredients – Layers
- 1 cup frozen spinach, defrosted with moisture squished out
- ½ block feta, crumbled (80-100 g)
- ½ cup grated Parmesan cheese
Instructions
- Heat oven to 200oC.
- Cut off stem and then slice squash in half lengthwise. Scoop out seeds. Drizzle with olive oil and roast cut side down for 40-50 minutes.
- Once the spaghetti squash is cooked, which you could do the day prior, you can begin preparing the marinara sauce and other ingredients.
- Heat olive oil in a medium saucepan. Add onion and garlic. Sauté until soft and translucent.
- Then add the tomatoes, Italian herbs, pepper and salt. Cook on medium heat for 10 minutes. Stir occasionally, while preparing the other ingredients and placing them out ready to construct your lasagne.
- Once the spaghetti squash is cooled, use a fork to scrape out ‘spaghetti’ and place in a bowl for later use.
- Inside the two spaghetti squash ‘boats’, scoop in 1/3 of the marinara sauce. Then top with 1/3 of the spaghetti squash. Then top with half the spinach and feta; spreading it out evenly across the surface. Then add another layer of marinara sauce, then spaghetti squash and the spinach and feta. Cover with a final layer of spaghetti squash and smother in the remaining marinara sauce. Top with Parmesan cheese.
- Place in oven to bake for 15-20 minutes, until cheese browns.
- Serve with a side salad.
3 comments
Oh my gosh, this is a perfect fall recipe to make. It is so easy and definitely delicious. I really like it!
I never thought of making this and using a spaghetti squash is a healthy idea. I have everything needed to make these. I am giving this recipe a try.
I look forward to hearing how they turn out.