Spaghetti squash just does not get enough love.
Everywhere you look this time of year it is pumpkin this, pumpkin that, throw in a few giant handfuls of butternut squash (my all time favorite) and a handful of acorn too, but spaghetti?
I only see it every so often and I just do not know why.
Granted, I am a total butternut squash freak. Acorn comes close behind and then pumpkin, but spaghetti squash is still awesome, and it totally lets you get away with eating melty cheese and not feeling an ounce of guilt.
I am not one to replace a carb with a veggie, but for these lasagnas it works.
They are pretty easy and a good lighter option when you still want something cozy, but just not so heavy. Typically, I just do spaghetti squash as a side with some butter. I know it sounds so simple, but it is probably my family’s favorite way to eat it. It just lets the flavors of the squash shine.
But, I have been wanting to make a lasagna for weeks now and finally one day I just thought, “let’s make spaghetti squash lasagna boats”! I think I just really liked the name.
Or the idea of spaghetti squash boats.
The picture in my head just looked so cute. So I went with it.
I gotta say, I was pretty nervous.
But oh my gosh, they could not have turned out better. So stinkin good.
Whenever I make lasagna I pretty much always swap the beef for spicy italian sausage. For these I used chicken sausage to try to keep things on the lighter side…..
But then I went and added Béchamel sauce. Creamy, cheesy béchamel sauce. Really, you can’t do a good lasagna without a good béchamel. It just sinks into the noodles and magic happens.
Hey, at least I tried to keep it on the lighter side. It is the thought that counts right?
These are the perfect thing for guests too!
Oh, and you can totally assemble them ahead of time and then just bake them before dinner. So awesome.