Spaghetti Squash baked in it’s own shell to make one festive, flavorful and low carb meal with loads of leftovers!
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The first time I tried to make spaghetti squash at home, I accidentally bought a butternut squash; I had no idea what I was doing and at the time, I had never made either squash before so what did I know? Jason got a good laugh out of it though.
But since then, I for sure know how to cook with spaghetti squash, and it’s one of our favorite ways to get our pasta fix without the starchy carbs!
There are so many ways to fix a spaghetti squash for dinner; pesto and parmesan, chicken and cheese, mozz and pepperoni…I could go on and on. And while you can search all day looking for the tastiest way to prep a spaghetti squash, sometimes a classic comforting meal is the way to go. I love to bake my low carb squash with a ricotta mix, before topping with fresh mozzarella and Rao’s Homestyle Italian Sausage & Mushroom Sauce.
So here’s the thing, if I can make my own sauce, I will. And I like to freeze a batch for last minute meal prep, but sometime life happens and you don’t have an extra batch in the freezer and you don’t have time to make your own sauce (“gravy” if you were my grandfather, who was born in Italy, raised in New York), but lucky for us, there’s always Rao’s Homemade when you need a clean solution! Rao’s Homemade has been the Leading Premium Pasta Sauce Brand, created in 1992. With clean ingredients I can pronounce, and simple clear and transparent labeling, I feel really good about using Rao’s Homestyle Italian Sausage & Mushroom Sauce with my Spaghetti Squash Parmesan Boats.
But really, the ingredient list is legit. I appreciate that the only sugar listed in the ingredient list comes from the sausage – other store bought sauce labels don’t usually break down the ingredients within the ingredients, so it’s not always clear exactly what you’re consuming, but with Rao’s Homemade, I don’t have to think much about it – just eat and enjoy. Rao’s is all-natural made with Italian whole peeled tomatoes imported from Southern Italy, sausage, and fresh mushrooms. The first time I made this recipe using Rao’s Homestyle Italian Sausage & Mushroom Sauce, Jason thought this was my sauce. It is so good.
Rao’s really is a great quality product, which you can now find at Walmart for a fantastic price – but seriously, I’ve looked at other grocery chains, and the best price really is at Walmart. Visit here for more recipe ideas to make at home!
How to make spaghetti squash:
Because I like to serve this low carb meal in a ‘boat’, the recipe calls to bake your spaghetti squash in the oven
- If you’d rather turn this into a casserole deal, you can always microwave your spaghetti squash for 15 minutes: just poke all over, remove (use a towel!) from microwave, allow to cool, slice in half and scoop out seeds.
- Using an instant pot is also an option; you’d want to cut in half (instead of lengthwise) and set to manual for 7-8 minutes, remove seeds and steam.
These Low Carb Spaghetti Squash Parmesan Boats will serve two/squash, but you can easily stretch it for three/squash, or have lunch leftovers for the next day – enjoy!
low carb spaghetti squash parmesan boats
- 2 small spaghetti squash - approx 1.5 lbs each
- 2 tablespoons olive oil
- salt and pepper - to taste
- ¾ cup whole milk ricotta cheese
- 1 egg - whisked
- 1 tablespoon Italian seasoning blend
- ¾ cup freshly grated Parmesan cheese - divided
- Rao's Homestyle Italian Sausage & Mushroom Sauce - divided
- 6 ounces fresh mozzarella - torn into bite-size pieces, divided
- fresh basil leaves - torn, for garnish (optional)
- Heat oven to 400F. Slice one end of the spaghetti squash off. Slice in half lengthwise and scoop out the seeds. Repeat for next squash.
- Place squash on a parchment-lined rimmed baking sheet, drizzle cut sides with olive oil, and season with salt and pepper. Place cut side down and roast 40-45 minutes, or until easily pierced with a fork.
- While squash roasts, combine ricotta cheese, egg, Italian seasoning blend to a bowl. Mix well.
- Using a fork, gently scrape out the squash strands and transfer to the bowl with ricotta mixture. Stir in 1 cup sauce, and mix until mostly combined but still streaky.
- Return the mixture to the hollowed-out squash boats. Dollop additional sauce over the squash and scatter with fresh mozzarella. Top with remaining parmesan.
- Bake until cheese is melted and browned in spots, 20-25 minutes. Garnish with basil, if desired, and dig in!
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