Servings
Font
Back
4.4 from 39 votes

Spaghetti Squash Lasagna Boats

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.  

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6 servings
Calories: 390 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.