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low carb spaghetti squash parmesan boats

low carb spaghetti squash parmesan boats

Spaghetti Squash baked in it’s own shell to make one festive, flavorful and low carb meal with loads of leftovers!
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6

Ingredients

  • 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)

Instructions

  • 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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