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

Spaghetti squash, ricotta, parmesan cheese, ground turkey, basil, tomato sauce, and other ingredients are used in this low-carb recipe.

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.
Wondering what's for dinner?
These 7 Simple Skillet Dinners make cooking on busy weeknights a delicious breeze! 😋

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!

Roast spaghetti squash in the oven on a large baking sheet.

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. 

Filling for low-carb Lasagna Spaghetti Squash recipe is quick and easy to make in a skillet.

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. 

Keto Lasagna Spaghetti Squash is an Italian dish loaded with ground meat, but doesn't have any noodles.

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.

Use ground beef or ground turkey in these keto Lasagna Spaghetti Squash boats.

FAQs

How do you keep spaghetti squash from getting mushy? 

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.

Is it ok to eat undercooked spaghetti 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.
Lasagna Spaghetti Squash boats are packed with ground turkey or ground beef, tomato sauce, and cheese.

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:

[mv_video doNotAutoplayNorOptimizePlacement=”false” doNotOptimizePlacement=”false” jsonLd=”true” key=”im1FH9kHt” ratio=”16:9″ thumbnail=”https://mediavine-res.cloudinary.com/v1670612632/q4cdh7h8evtkifieewu7.jpg” title=”Lasagna Stuffed Spaghetti Squash” volume=”70″]

Tap stars to rate!

4.39 from 13 votes

Spaghetti Squash Lasagna Boats

By: London Brazil
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.  
A fork digs into a low-carb Lasagna Stuffed Spaghetti Squash.
Yield 6 servings
Prep 20 minutes
Cook 1 hour
Total 1 hour 20 minutes
Print Pin Comment
An image of an envelope sealed shut with the Evolving Table logo.

email this recipe!

Enter your email and we’ll send it directly to you.

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
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.39 from 13 votes

Video

Notes

Prep-Ahead Instructions:
Feel free to bake the spaghetti squash a day or two early and make the filling, but keep them separate.
Storage Directions:
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!
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 “noodles.”

Nutrition

Calories: 390kcal, Carbohydrates: 22g, Protein: 30g, Fat: 22g, Saturated Fat: 8g, Cholesterol: 77mg, Sodium: 1291mg, Potassium: 889mg, Fiber: 5g, Sugar: 10g, Vitamin A: 1085IU, Vitamin C: 22mg, Calcium: 264mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
4.39 from 13 votes (13 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

    1. Yay, Mike!! So happy you enjoyed the recipe. Thanks so much for your comment and rating 🙂

      Reply

  2. 5 stars
    I made this last night only used chicken sausage and mushrooms. Will definitely be making again soon. Awesome low carb meal!!!!

    Reply

    1. Yay, Cheryl!! So happy you enjoyed the recipe. Thanks so much for your comment and rating 🙂

      Reply

    1. 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!

      Reply

  6. 5 stars
    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!

    Reply

    1. Hi Heather!! Making the spaghetti squash in the microwave is a great idea! Definitely quicker. Thanks so much for your comment and rating 🙂

      Reply

  7. 5 stars
    Can’t wait to try this new recipe. I look forward to making eating right feel like eating well at the same time

    Reply

  9. 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…?

    Reply

    1. 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!

      Reply