Spaghetti Squash Lasagna Boats
User Reviews
4.4
39 reviews
Good
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
390 kcal
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Course
Main Course, Lunch, Dinner
-
Cuisine
Italian
Spaghetti Squash Lasagna Boats
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Your favorite Italian dish is getting a low-carb and keto twist in these Spaghetti Squash Lasagna Boats - the perfect easy weeknight recipe! This healthy vegetable is stuffed with ground turkey or beef, marinara sauce, ricotta and mozzarella cheese.
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Ingredients
Spaghetti Squash:
- 1 large spaghetti squash cut in half, seeds removed
- 2 Tbsp. oil olive or avocado
- ½ tsp. salt
- ¼ tsp. pepper
Lasagna Filling:
- 2-3 Tbsp. oil olive or avocado
- 2 cloves garlic
- 1 small sweet onion finely chopped
- 1 small green bell pepper finely chopped
- 1 lb. ground beef 93/7
- 24 oz. spaghetti sauce
- 2 tsp. Italian seasoning
- 1 tsp. salt
- ¼ tsp. pepper
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- parmesan grated, optional
- parsley finely chopped, optional
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Instructions
- Bake Spaghetti Squash: Preheat oven to 425°F. Cut one large spaghetti squash in half, lengthwise. Scoop out and discard seeds. Drizzle 1 tablespoon olive oil in each half of the squash and sprinkle with equal amounts of salt and pepper. Place halves face-down on a parchment paper or aluminum foil-lined baking sheet. Roast squash in preheated oven for 45-50 minutes, or until squash is tender and shreds easily with a fork.
- Make the Filling: While the squash is baking, combine olive oil, garlic, onions, and bell peppers in a medium-sized skillet over medium heat. Sauté for 3-4 minutes. Push vegetables to the side of the skillet and add ground beef. Cook beef over medium heat for 6-8 minutes, or until meat is cooked through. Add spaghetti sauce, Italian seasoning, salt and pepper. Stir until combined. Reduce heat to low, cover and simmer for 5 minutes.
- Make the Boats: Once spaghetti squash is completely cooked, shred the inside of each half with a fork to form “noodles.” Divide the ground beef sauce evenly between the two halves of the spaghetti squash. Next, add 4 oz. ricotta cheese into each boat. Lastly, top each half with ½ cup mozzarella cheese.
- Bake and Serve: Return spaghetti squash boats to the oven and continue baking for 5-10 minutes, or until cheese melts and begins to brown. Serve with Parmesan and parsley and enjoy!
Notes
- How to Cook Spaghetti Squash
- Homemade Italian Seasoning
- Prep-Ahead Instructions:
- Feel free to bake the spaghetti squash a day or two early and make the filling, but keep them separate.
- Storage Directions:
- You can store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- This recipe will also freeze well when stored in freezer-safe containers for up to 6 months. Just note, the spaghetti squash "noodles" will get quite a bit watery after thawing.
- If you'd like, you can cook and prepare the meat sauce and freeze that. When you're ready to thaw it out simply bake a spaghetti squash, add in the meat sauce and cheeses, and serve away!
- Recipe Tips
- Learn more about How to Cook Spaghetti Squash.
- Make your own Homemade Italian Seasoning.
- Use dairy-free ricotta and mozzarella cheese if avoiding dairy.
- Just enough. Don't overdo it with the oil or salt before baking the squash or it will be mushy.
- Save time. It's so quick and easy to buy a bottle of sauce from the grocery store.
- Less is best. Look for a meat with a lower fat ratio for the best results.
- Pay attention. Grab a squash that is medium-sized for the most flavor and appealing texture in "noodles."
Nutrition Information
Show Details
Calories
390kcal
(20%)
Carbohydrates
22g
(7%)
Protein
30g
(60%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Cholesterol
77mg
(26%)
Sodium
1291mg
(54%)
Potassium
889mg
(25%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
1085IU
(22%)
Vitamin C
22mg
(24%)
Calcium
264mg
(26%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 30g | 60% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 77mg | 26% |
| Sodium | 1291mg | 54% |
| Potassium | 889mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1085IU | 22% |
| Vitamin C | 22mg | 24% |
| Calcium | 264mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
39 reviews
Good
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