Taking the classic lasagna and making it just a touch healthier with these cute (cheesy) Roasted Garlic Spaghetti Squash Lasagna Boats. Seasonal spaghetti squash stuffed with a spicy chicken, tomato-based ragu sauce, and creamy cheesy béchamel sauce made with fresh ricotta and provolone cheeses. It’s all baked together until the sauce is bubbling hot and the cheese is melted and perfect. This is an easy, delicious, gluten-free, and slightly healthier way to enjoy the classic flavors of lasagna.

Baked Feta with Spaghetti Squash-Serves 2-Ingredients 1 spaghetti squash 1/2 cup cherry tomatoes, sliced in half 1 cup mushrooms, chopped small 1 block feta cheese 1 tbsp lemon pepper 2 tsp Italian seasoning 2 tbsp olive oil 2 garlic cloves, minced Basil leaves to garnish Salt and pepper (you can skip salt and see if you would like to add more later because feta cheese is already salty)-Note: I suggest you microwave the spaghetti squash for 2-3 minutes so it’s easier to cut in half- also all ing