Roasted Garlic Spaghetti Squash (Print)

Sweet roasted garlic, tender squash, marinara, and cheeses baked for a flavorful, low-carb Italian-inspired meal.

# Components:

→ Vegetables

01 - 2 medium spaghetti squash, halved and seeds removed
02 - 1 head garlic
03 - 2 cups baby spinach, chopped
04 - 1 small zucchini, diced

→ Dairy

05 - 1 cup ricotta cheese
06 - 1 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1 large egg

→ Sauces & Pantry

09 - 2 cups marinara sauce
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon red pepper flakes (optional)
13 - Salt and black pepper, to taste

→ Garnish

14 - 2 tablespoons fresh basil, chopped

# Method:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper. Drizzle the cut sides of the spaghetti squash with 1 tablespoon olive oil and season with salt and black pepper. Arrange the squash halves cut side down on the baking sheet.
02 - Slice the tip off the garlic head to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap tightly in aluminum foil, and place onto the baking sheet alongside the squash.
03 - Transfer squash and garlic to the oven; roast for 35 to 40 minutes until squash is tender and easily separated into strands. Remove both from the oven and let cool slightly.
04 - Lower oven temperature to 375°F. Squeeze roasted garlic cloves into a mixing bowl and mash finely. Add ricotta cheese, egg, grated Parmesan, dried Italian herbs, red pepper flakes, and a pinch of salt and black pepper, then blend until smooth.
05 - Using a fork, gently scrape the spaghetti squash flesh into strands, keeping the outer shells undamaged for stuffing.
06 - Heat a skillet on medium; add zucchini and baby spinach. Sauté for 2 to 3 minutes until softened, then season lightly with salt and black pepper.
07 - Fold the sautéed vegetables and half of the marinara sauce into the ricotta mixture; stir until well combined.
08 - Spoon the ricotta-vegetable mixture into the squash shells. Pour remaining marinara sauce over each and sprinkle with shredded mozzarella cheese.
09 - Arrange the filled squash boats on the baking sheet. Return to oven and bake for 15 to 20 minutes until the cheese is thoroughly melted and begins to bubble.
10 - Remove from oven and garnish each boat with chopped fresh basil before serving.

# Expert Advice:

01 -
  • Ready in just over an hour yet simple enough for weeknights
  • Naturally gluten free and vegetarian so anyone can enjoy it
  • Delivers all the classic lasagna taste in a lighter lower carb meal
  • Everything bakes in edible boats so there are minimal dishes to wash
02 -
  • High in filling fiber and protein from the veggies cheese and egg
  • Works perfectly for meal prep since leftovers reheat so well
  • Naturally gluten free and only uses one main baking pan for easy cleanup
03 -
  • Scrape the squash gently to avoid tearing the shell and losing your handy boat shape
  • Taste your ricotta mixture before filling and adjust salt pepper or herbs as desired
  • If you love crispy cheese turn on your broiler for the last two minutes of baking and watch closely for bubbling golden spots

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