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. The whole family will love this flavor-packed dinner, they’ll forget there’s no pasta or spaghetti noodles!
Spaghetti Squash Lasagna Recipe
Do you want all of the FLAVOR of a decadent, traditional lasagna but without a TON of carbs?
Well then let me introduce you to our family’s new favorite recipe…
These Spaghetti Squash Lasagna Boats!
Whether you’re on a strict keto-diet, watching your carbs and calories, or simply want to avoid those gluten-laden strands of pasta…
You need this simple dinner recipe IN. YOUR. LIFE. Pronto. Healthy twists on carb-heavy classic are my favorite kinds of recipes.
You get a subtle sweet note from the roasted squash mixed together with the savory ground turkey and rich tomato sauce.
It’s seriously a flavor combo that will make your taste buds dance! And it’s the ultimate comfort food.
If you’re craving other spaghetti squash recipes, you might also want to check out this Spaghetti Squash Pad Thai, Spaghetti Squash Carbonara, and even these Spinach Artichoke Spaghetti Squash Boats. They’re some of my favorite ways to enjoy this veggie!
Table of Contents
Ingredients
- Spaghetti squash. It’s best to find one that is medium to large and during peak season at your local grocery store for the best taste and flavor. Too large of a squash will be blander in flavor and too small of a squash will not give you enough “noodles”.
- Ground meat. Ground turkey was used when testing this recipe but lean ground beef, pork, chicken, or even venison may also be used. To balance out fat and flavor, a 93/7 ground meat is recommended. You can leave it out or use a meat substitute for a vegetarian lasagna.
- Tomato sauce. You can either choose to purchase a store-bought jar to make this recipe quickly and easily or even make your own marinara or Pomodoro sauce at home. Brands like DeLallo, Newman’s Own, Classico, or Bertolli’s are great. The tomato & basil variety pairs wonderfully with the other lasagna flavors in the dish, but feel free to switch it up with an arrabiata or roasted garlic flavor.
- Cheese. Both full-fat ricotta and shredded mozzarella cheese give this dish it’s authentic lasagna flavor. If you’re dairy-free, feel free to use dairy-free alternatives instead.
- Italian seasoning. To increase the Italian flair of the dish, either a store bought or a Homemade Italian Seasoning mix is added in.
How to Make Spaghetti Squash Lasagna
Please see the recipe card below for more detailed ingredient amounts.
1. Cook the Spaghetti Squash
Cut a medium to large-sized spaghetti squash in half lengthwise with a sharp knife. Then, drizzle a bit of olive oil, salt, and pepper on the inside of each squash half.
Place the squash cut-side down in a baking dish or on a large rimmed baking sheet. Bake in a 425°F oven for 45-50 minutes, or until the inside of the spaghetti squash shreds easily with a fork.
If you’d like to know more, check out how to bake spaghetti squash to learn a few more tips and tricks!
2. Make the Filling
While the spaghetti squash is baking you’ll want to prepare your meat sauce mixture.
Combine olive oil, garlic, onions, and bell peppers in a medium-sized or large skillet over medium heat. Sauté vegetables for 3-4 minutes. Push them to the side of the skillet and add ground turkey. Cook turkey over medium heat for 6-8 minutes, or until turkey is cooked through.
Add spaghetti sauce and seasonings. Stir with a wooden spoon until combined.
Reduce heat to low, cover and simmer for 5 minutes.
3. Fill the Spaghetti Squash
Shred the inside of each spaghetti squash shell with a fork to form spaghetti-like strands or “noodles.”
Divide the ground turkey 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.
Return spaghetti squash boats to the preheated oven and continue baking for 5-10 minutes, or until you see melty cheese that begins to brown.
4. Serve the Boats
This low carb lasagna tastes incredible when it’s served with a sprinkle of basil chiffonade or parsley and a bit of grated Parmesan cheese.
FAQs
The best way to ensure spaghetti squash doesn’t turn out mushy is to pay attention to how much oil and salt you add and how long you roast it. Too much of either, or too long in the oven will yield soft squash.
Yes! It’s definitely ok to eat undercooked or even raw squash. The spaghetti squash strands will be crunchy with a nutty flavor and full of nutrients.
Recipe Tips
- 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 the spaghetti squash noodles.
What to Serve with Spaghetti Squash Lasagna Boats?
You don’t need to add much to one of these spaghetti squash lasagna bowls to make a meal! Of course, you can add some sides to plus it up, if you’d like.
Impress your guests with a delicious recipe like Spinach Stuffed Mushrooms or Sausage Stuffed Mushrooms.
Add some extra veggies with Honey Roasted Broccoli with Garlic, Simple Sautéed Asparagus, or Air Fryer Carrots.
More Italian Dinner Recipes
If you enjoyed this lasagna dish, you might also like these other healthier Italian recipes:
- Easy Chicken Parmesan
- Spaghetti Squash Carbonara
- Pasta Primavera
- Lemon Chicken Piccata
- Mozzarella Stuffed Italian Meatloaf
- Baked Eggplant Parmesan
- Chicken Bryan
- Italian Wedding Soup
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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
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.1 large spaghetti squash, 2 Tbsp. oil, ½ tsp. salt, ¼ tsp. pepper
- 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.2-3 Tbsp. oil, 2 cloves garlic, 1 small sweet onion, 1 small green bell pepper, 1 lb. ground beef, 24 oz. spaghetti sauce, 2 tsp. Italian seasoning, ¼ tsp. pepper, 1 tsp. salt
- 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.1 cup ricotta cheese, 1 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!Parmesan, Parsley
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Video
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!
Yay, Mike!! So happy you enjoyed the recipe. Thanks so much for your comment and rating 🙂
I made this last night only used chicken sausage and mushrooms. Will definitely be making again soon. Awesome low carb meal!!!!
Yay, Cheryl!! So happy you enjoyed the recipe. Thanks so much for your comment and rating 🙂
This was fabulous. Can be served to company.
Thanks so much, Karen! Glad to hear you and your company enjoyed the recipe.
The carb count seems high even with figuring net carbs. What type of sauce did you use?
Squash has a bit of naturally occurring carbs in it and so do tomatoes (I used a marinara sauce!). You can always opt for a lower carb sauce if you’d like!
First time i tried at my home ,love it.
Yay! So happy you enjoyed the recipe. Thanks for the comment, Nancy 🙂
Wow, amazing! I made my spaghetti squash in the microwave, shredded it, and then baked everything. It was too hot to have the oven on long enough to cook it, although I know it would have been even more delicious roasted. Very, very good!
Hi Heather!! Making the spaghetti squash in the microwave is a great idea! Definitely quicker. Thanks so much for your comment and rating 🙂
Can’t wait to try this new recipe. I look forward to making eating right feel like eating well at the same time
Yay, Rebecca! I hope you enjoy the recipe 🙂
What a great keto dinner idea! Can’t wait to try it.
Thank you so much, Melanie!
Great recipe!! I am in the middle of cooking the squash now. My oven was set to 425 and I had to lower it to 400 because the olive oil is smoking. Did that happen to you too…?
Hi Cheryl! I have never had this happen to me! It could be the type of olive oil you are using. A really good extra virgin olive oil will start to burn at temperatures over 400 degrees or so. Thanks for letting me know!
This is beautiful and looks so good! I love spaghetti squash!
Thanks so much, Melissa!! I love it, too 🙂