Lasagna Spaghetti Squash Boats are loaded with a ground turkey spaghetti sauce and make an irresistible gluten-free and low-carb dinner recipe the whole family is sure to love!

Jump to Recipe | Print Recipe

These spaghetti squash lasagna boats were by far one of my all-time favorite recipes I have created lately!

And the worst part… the last few bites ended up in a pile of broken glass on my in-laws’ tile floor. 🙁

I can definitely be a bit of a clutz at times.

Ever since I found out my mother and father-in-law are trying to eat fewer carbs, I have been on a mission to create more recipes to help them out on their ketogenic diet journey.

These spaghetti squash lasagna boats are perfect for anyone who is on a low-carb diet but is craving a big plate of lasagna.

Spaghetti squash acts as an unoffensive backdrop to all of the rich tomato sauce and savory ground turkey.

How to Cook Spaghetti Squash?

I have tried numerous ways to cook spaghetti squash.

The easiest and most tasty way is to:

• Drizzle a bit of olive oil, salt, and pepper on the inside of each squash half.
• Place each half face down in a baking dish.
• Bake the spaghetti squash in a 425-degree oven until it shreds easily with a fork.

Before these boats even get loaded with the decadent lasagna filling, the spaghetti squash has already taken on a delightful, and slightly sweet, flavor from the baking process.

What Type of Spaghetti Sauce is Used?

Honestly, whatever sauce you have in the pantry!

I am all for making your own spaghetti sauce, but to be honest… there are already so many amazing jarred sauces out there, why not skip a step?

A few of my go-tos are DeLallo, Newman’s Own, Classico, and Bertolli’s.  I always seem to be more drawn to the tomato & basil flavor, but also will sometimes switch it up with an arrabiata or roasted garlic flavor.

How Can You Evolve these Lasagna Spaghetti Squash Boats?

While this recipe is gluten-free and low-carb, you can still evolve it a bit more by:

• Choosing an organic spaghetti sauce.
• Using dairy-free cheese.
• Decreasing the amount of cheese you use overall in the recipe.

PIN THESE LASAGNA SPAGHETTI SQUASH BOATS

5 from 2 votes

Print

Lasagna Spaghetti Squash Boats | Low-Carb Dinner Recipe

Lasagna Spaghetti Squash Boats are loaded with a ground turkey spaghetti sauce and make an irresistible gluten-free and low-carb dinner recipe the whole family is sure to love!

Course Dinner, lunch

Cuisine Italian

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 6 servings

Calories 464 kcal

Ingredients

Spaghetti Squash:

• 1 large spaghetti squash cut in half, seeds removed
• 2 Tbsp. olive oil
• ½ tsp. salt
• ¼ t. pepper

Lasagna:

• 2-3 Tbsp. Olive Oil
• 2 cloves garlic
• 1 c. onions finely chopped
• 1 c. bell pepper finely chopped
• 1 lb. ground turkey 93/7
• 1-24 oz. jar spaghetti sauce
• 2 tsp. Italian herbs
• ¾ tsp. salt
• ½ tsp. pepper
• 1 c. ricotta cheese
• 1 c. mozzarella cheese
• Parmesan optional
• Parsley optional

Instructions

For the Spaghetti Squash:

1. Preheat oven to 425 degrees.
2. Cut one large spaghetti squash in half, lengthwise. Discard seeds.
3. Drizzle 1 T. olive oil in each half of the squash and sprinkle with equal amounts salt and pepper.
4. Place halves face-down on a parchment paper or aluminum foil-lined baking sheet.
5. Roast squash in preheated oven for 45-50 minutes, or until squash is tender and shreds easily with a fork.

For the Lasagna Spaghetti Squash Boats:

1. 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.
2. Push vegetables 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.
3. Add spaghetti sauce, Italian herbs, salt and pepper. Stir until combined.
4. Reduce heat to low, cover and simmer for 5 minutes.
5. Once spaghetti squash is completely cooked, shred the inside of each half with a fork to form “noodles.”

6. Divide the ground turkey sauce evenly between the two halves of the spaghetti squash.

7. Next, add 4 oz. ricotta cheese into each boat.

8. Lastly, top each half with ½ cup mozzarella cheese.

9. Return spaghetti squash boats to the oven and continue baking for 15-20 minutes, or until cheese starts to turn a golden brown.
10. Serve with Parmesan and parsley and enjoy!

Nutrition Facts

Lasagna Spaghetti Squash Boats | Low-Carb Dinner Recipe

Amount Per Serving

Calories 464 Calories from Fat 279

% Daily Value*

Total Fat 31g 48%

Saturated Fat 11g 55%

Cholesterol 107mg 36%

Sodium 797mg 33%

Potassium 654mg 19%

Total Carbohydrates 12g 4%

Dietary Fiber 5g 20%

Sugars 5g

Protein 29g 58%

Vitamin A 41%

Vitamin C 71.1%

Calcium 39%

Iron 15.9%

* Percent Daily Values are based on a 2000 calorie diet.

Want more recipes like these Lasagna Spaghetti Squash Boats?

Spinach Artichoke Spaghetti Squash Boats with Chicken

Healthy Squash and Zucchini Casserole

Quick & Easy Gluten-Free Chicken Parmesan

Chicken Fajita Stuffed Spaghetti Squash