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Spaghetti Squash Lasagna Boats (Low Carb Comfort)

Two halves of spaghetti squash lasagna stuffed with meat sauce and melted mozzarella, topped with parsley.
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Make satisfying, low-carb Spaghetti Squash Lasagna Boats using spaghetti squash strands instead of pasta. This recipe offers a cheesy, meaty, gluten-free alternative to classic lasagna, perfect for a healthy weeknight dinner.

Ingredients

Scale
  • 2 medium spaghetti squash
  • 1 tablespoon olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 pound ground turkey or beef
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • 24 ounce jar tomato pasta sauce
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Cut the spaghetti squash in half lengthwise. Scoop out the seeds.
  2. Rub the cut sides of the squash halves with 1 teaspoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Place cut-side down on a baking sheet.
  3. Roast for 30 to 40 minutes, or until the squash is tender when pierced with a fork. Remove from the oven and let cool slightly.
  4. While the squash cools, prepare the meat sauce. Heat the remaining 2 teaspoons of olive oil in a skillet over medium heat. Add the ground meat, Italian seasoning, red pepper flakes, and minced garlic. Cook until the meat is browned. Drain any excess fat.
  5. Stir the tomato pasta sauce into the meat mixture. Simmer for 5 minutes.
  6. Use a fork to scrape the flesh of the roasted squash into strands, keeping the squash shells intact to use as ‘boats’. Mix the squash strands into the meat sauce mixture.
  7. In a small bowl, combine the ricotta cheese, egg, Parmesan cheese, oregano, remaining 1 teaspoon of salt, and 1/4 teaspoon of pepper.
  8. Spoon half of the meat and squash mixture back into the two squash shells, creating a base layer.
  9. Spread the ricotta mixture evenly over the base layer in both shells.
  10. Top the ricotta layer with the remaining meat and squash mixture. Sprinkle the mozzarella cheese over the top.
  11. Return the boats to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly. Let cool for a few minutes before serving.

Notes

  • This recipe works well for meal planning and can be prepared ahead of time. Bake the squash and prepare the filling a day in advance.
  • For a vegetarian option, substitute the ground meat with lentils or mushrooms, making this a great choice for a healthy Italian recipes night.
  • If you are following a keto meal plan, ensure your tomato sauce has no added sugar.

Nutrition

Find it online: https://delicerecipe.com/spaghetti-squash-lasagna-boats-recipe/