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Spaghetti Squash Lasagna Boats: Simple Comfort Food Makeover

Close-up of baked spaghetti squash lasagna halves topped with melted mozzarella cheese and herbs.
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Make satisfying, low-carb Spaghetti Squash Lasagna Boats. This recipe swaps pasta for tender squash, offering a flavorful, gluten-free alternative to classic lasagna that is perfect for weeknight dinners.

Ingredients

Scale
  • 2 medium spaghetti squash
  • 1 tablespoon olive oil, plus more for brushing
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 pound ground turkey or ground beef (or 1 cup cooked lentils for vegetarian)
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cloves garlic, minced
  • 24 ounces jar marinara sauce
  • 15 ounces ricotta cheese (part-skim or whole milk)
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400 degrees F. Cut each spaghetti squash in half lengthwise. Scoop out the seeds.
  2. Brush the cut sides of the squash halves lightly with olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.
  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. Increase oven temperature to 425 degrees F.
  4. While the squash cools, prepare the filling. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add ground meat (if using) and cook until browned. Drain excess fat.
  5. Stir in the Italian seasoning, red pepper flakes, and minced garlic. Cook for 1 minute until fragrant. If using lentils, skip this step and proceed to mixing the cheese filling.
  6. In a medium bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well. If you used meat, gently fold the meat mixture into the ricotta mixture.
  7. Once the squash is cool enough to handle, use a fork to scrape out the strands, leaving about a 1/4-inch shell intact for the boat. Place the strands in a bowl.
  8. Mix about 1 cup of marinara sauce into the spaghetti squash strands.
  9. Spoon half of the squash mixture back into the two squash shells, creating a base layer. Top evenly with the ricotta filling mixture.
  10. Spoon the remaining squash mixture over the ricotta layer. Pour the remaining marinara sauce over the top layer.
  11. Sprinkle evenly with the mozzarella cheese.
  12. Bake at 425 degrees F for 15 to 20 minutes, or until the cheese is melted and bubbly. Let rest for 5 minutes before serving.

Notes

  • For an easy meal prep option, assemble the boats completely, cover them tightly, and refrigerate for up to 2 days before baking. Add 5-10 minutes to the baking time if cooking straight from the refrigerator.
  • If you are following a specific diet, consider using a low-sugar marinara sauce or making your own sauce to control sodium content. This recipe works well with a keto meal plan delivery approach if you omit the optional red pepper flakes and use full-fat cheese.
  • To make this vegetarian, skip the meat and use 1 cup of cooked lentils or finely chopped mushrooms mixed into the ricotta filling.

Nutrition

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

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