Roasted Garlic Spaghetti Squash

This comforting roasted garlic spaghetti squash lasagna boats recipe gives you all the cozy Italian flavors you crave with a light and wholesome spin The roasted squash forms the perfect vessel for creamy ricotta sautéed vegetables and rich marinara all finished with a bubbly golden cheese topping that was an instant family favorite from our very first bite

Roasting garlic brings a mellow comforting sweetness that blends so perfectly with the squash and melty cheese that I find myself making a double batch every fall when spaghetti squash is at its best

Ingredients

• Spaghetti squash: Medium size picks are best for tender strands and even roasting look for squash with golden unblemished skins
• Head of garlic: Roasting softens and sweetens every clove making sure you get that signature mellow flavor
• Baby spinach: Fresh and chopped because it wilts evenly in the filling and adds a nutritional boost
• Zucchini: Diced small so it softens quickly and adds a little sweetness and crunch
• Ricotta cheese: Creamy fresh ricotta is key for richness research brands that list milk and whey as the first ingredients
• Mozzarella cheese: Shredded for easy melting pick a whole milk mozzarella for best pull and flavor
• Grated Parmesan cheese: Adds sharpness and ties everything together aged Parm is preferred if possible
• Large egg: Binds the filling and helps it puff up just a bit during baking look for cage free or local eggs for freshness
• Marinara sauce: Choose your favorite store bought or homemade variety and look for minimal added sugars
• Olive oil: Extra virgin gives you a fragrant taste drizzle any brand with a peppery finish
• Dried Italian herbs: A blend boosts classic flavor test a pinch first as some blends are saltier than others
• Red pepper flakes: Optional but adds a subtle heat
• Salt and black pepper: Use freshly ground pepper and sea salt when possible
• Fresh basil: For garnish bright flavor and irresistible aroma snip just before serving for best color

Instructions

Preheat and Prepare the Squash:

Set your oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper to prevent sticking

Roast the Squash and Garlic:

Drizzle olive oil over the cut sides of your halved squash and season well with salt and pepper Place cut side down on your baking sheet Slice the top off the garlic head just enough to expose the cloves Drizzle garlic with more olive oil and wrap tightly in foil Place garlic next to squash and roast both for about 40 minutes until squash is fork tender and garlic is deeply golden and soft

Mix the Ricotta Filling:

Reduce oven temp to 375 degrees Squeeze cooled garlic cloves from their skins straight into a bowl Use a fork to mash completely Add ricotta egg Parmesan Italian herbs red pepper flakes and a pinch of salt and pepper Mix until creamy and smooth

Prepare the Squash Boats:

Using a fork gently scrape inside of each squash to create long tender strands keeping the outer shells intact as your boats

Sauté Vegetables:

Place a skillet over medium heat and add a light swirl of olive oil Sauté chopped zucchini and spinach for a couple of minutes until wilted and softened but still vibrant Season with a dash of salt and pepper

Combine and Fill:

Stir sautéed vegetables and half your marinara into the ricotta mixture Blend thoroughly so every bite is loaded with flavor Spoon this mixture into your prepared squash boats

Top and Bake:

Spoon on the rest of the marinara over each filled boat generously sprinkle with shredded mozzarella Cheese will bubble and become golden as it bakes

Final Bake:

Place your filled boats back on the baking sheet Bake at 375 degrees for fifteen to twenty minutes until cheese is beautifully melted and edges are bubbly

Garnish and Serve:

Sprinkle freshly chopped basil over each boat right before serving This adds aroma and brightness that takes them over the top

Pin

I will never forget the first time my son picked out the little strands of squash with cheesy ricotta on his fork and said it tasted just like real lasagna The roasted garlic makes this version extra cozy and I now always buy two heads just to eat the rest on toast

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days Reheat uncovered in the oven at 350 degrees to keep the cheese crisp I love packing these for lunch the next day because the flavors get even better and the squash boats stay tender without getting watery

Ingredient Substitutions

Use dairy free ricotta and mozzarella along with a flax egg for a vegan swap If you do not have fresh spinach sub in frozen just thaw and squeeze well before adding Try swapping in kale or using a different blend of Italian cheese depending on what you have

Serving Suggestions

Serve with a simple salad dressed with lemon and olive oil for a balanced meal Pair with a glass of crisp Pinot Grigio or your favorite dry red wine These boats are substantial but also make a lovely side if you are having a big family dinner

Cultural and Seasonal Context

Inspired by classic Italian comfort food traditions this recipe reinvents lasagna by embracing the versatility of spaghetti squash There is something magical about sneaking extra vegetables into a beloved dish and seeing everyone at the table surprised by how good healthy can taste In fall when squash are everywhere I often bake several boats and freeze them for busy weeknights

Seasonal Adaptations

Spring squash cooks a bit faster so start checking at thirty minutes Add fresh peas or asparagus in springtime for extra green color Swap in roasted mushrooms or peppers in winter for added heartiness

Pin

Serve with fresh basil for a fragrant finish and enjoy the satisfying layers of cozy vegetables and creamy cheese in every bite

Recipe FAQ

→ How do I easily roast garlic for this dish?

Simply slice the top off a garlic head, drizzle with olive oil, wrap in foil, and roast alongside the squash until soft.

→ Can I make this dish vegan?

Use plant-based ricotta and mozzarella alternatives and skip the egg. The texture will remain satisfying and creamy.

→ What are some protein boosters for this meal?

Include cooked lentils or sautéed mushrooms in the filling for extra plant-based protein and heartiness.

→ What wines pair well with this squash lasagna?

A light red like Chianti or a crisp white such as Pinot Grigio complements the savory, herby flavors beautifully.

→ How do I prevent watery squash boats?

After roasting, let squash cool slightly and drain excess liquid before filling, ensuring a firmer texture after baking.

→ Is this suitable for gluten-free diets?

Yes, spaghetti squash replaces traditional noodles and most cheeses and marinara sauces are naturally gluten-free.