Lasagna Spaghetti Squash Boats are stuffed with ground turkey or beef, marinara sauce, ricotta and mozzarella cheese. They’re a healthier low-carb and keto version of your favorite classic Italian dish! This flavor-packed family dinner is so delicious you’ll forget there’s no pasta or spaghetti noodles!
Lasagna Stuffed Spaghetti Squash
Do you want all of the FLAVOR of a decadent lasagna but without a TON of carbs?
Well then let me introduce you to our family’s new favorite recipe…
These Lasagna Spaghetti Squash 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.
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 once you make this Italian version of a stuffed spaghetti squash, you might also want to check out this Asian Chicken Pad Thai Spaghetti Squash and even these Spinach Artichoke Spaghetti Squash Boats.
How to Cook Spaghetti Squash
There are numerous ways to cook spaghetti squash. You can make it in the Instant Pot, cook it in the microwave, or bake it in the oven.
While you can definitely pick your preferred method, the easiest and best tasting way is to cook spaghetti squash in the oven!
To bake spaghetti squash:
- Cut a medium to large-sized spaghetti squash in half lengthwise.
- 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 or on a large baking sheet.
- Bake the spaghetti squash in a 425°F oven for 45-50 minutes, or until it shreds easily with a fork.
And if you’d like to know more, check out how to bake spaghetti squash to learn a few more tips and tricks!
How to Make
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 skillet over medium heat. Sauté for 3-4 minutes. (step 1 above)
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. (step 2 above)
Add spaghetti sauce, Italian seasoning, salt and pepper. Stir until combined. (step 3 above)
Reduce heat to low, cover and simmer for 5 minutes. (step 4 above)
Stuffing the Spaghetti Squash
Once the spaghetti sauce and ground meat are cooked, it’s time to fill up those squash boats!
Shred the inside of each spaghetti squash half with a fork to form “noodles.” (step 1 above)
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. (step 2 above)
Return spaghetti squash boats to the oven and continue baking for 5-10 minutes, or until cheese melts and begins to brown. (step 3 above)
As you can see, many of the ingredients used in this recipe are very typical to a traditional lasagna recipe. The one key difference is that you’ll be using a roasted spaghetti squash in place of pasta noodles.
Let’s take a closer look at the ingredients you’ll need:
- Spaghetti Squash – This hearty vegetable is typically in season from late August through October and November. However, most grocery stores in the U.S. will carry it year-round. It’s best to find one that is medium to large in size and during peak season 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 ground beef, pork, chicken, or even venison may also be used. To balance out fat and flavor, a 93/7 ground meat is recommended, but feel free to use one that is more or less lean depending on your preferences.
- 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. Read more below about a few different spaghetti sauce brands that taste best in this dish.
- 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.
- Vegetables – A sweet onion is recommended along with either a red or green bell pepper. These two vegetables are lightly sautéed together with a bit of fresh garlic to create the base of flavor in the meat sauce mixture.
Spaghetti or Marinara Sauce
Honestly, you can use whatever sauce you have in the pantry!
I am all for making your own homemade spaghetti or Pomodoro 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-to brands of marinara sauce include:
- Newman’s Own
The tomato & basil flavor pairs wonderfully with the other lasagna flavors in the dish, but feel free to switch it up with an arrabiata or roasted garlic flavor.
Serving and Storing
This lasagna spaghetti squash tastes incredible when it’s served with a sprinkle of fresh parlsley or basil and a bit of grated Parmesan cheese.
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!
Other Italian Recipes
If you enjoyed this lasagna recipe, you might also like these other healthier Italian dishes:
Lasagna Spaghetti Squash Boats
Lasagna Spaghetti Squash Boats are stuffed with ground turkey or beef, marinara sauce, ricotta and mozzarella cheese. They're a healthier low-carb and keto version of your favorite classic Italian dish! This flavor-packed family dinner is so delicious you'll forget there's no pasta or spaghetti noodles!
- 1 large spaghetti squash cut in half, seeds removed
- 2 Tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. pepper
- 2-3 Tbsp. olive oil
- 2 cloves garlic
- 1 small sweet onion finely chopped
- 1 small green bell pepper finely chopped
- 1 lb. ground turkey 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
How to 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.
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 turkey. Cook turkey over medium heat for 6-8 minutes, or until turkey is cooked through.
Add spaghetti sauce, Italian seasoning, salt and pepper. Stir until combined.
Reduce heat to low, cover and simmer for 5 minutes.
Once spaghetti squash is completely cooked, shred the inside of each half with a fork to form “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 oven and continue baking for 5-10 minutes, or until cheese melts and begins to brown.
Serve with Parmesan and parsley and enjoy!