Lasagna Spaghetti Squash Boats with a fork on a table.
4.75 from 4 votes

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
Author London


Spaghetti Squash:

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


  • 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


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*
Fat 31g48%
Saturated Fat 11g69%
Cholesterol 107mg36%
Sodium 797mg35%
Potassium 654mg19%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 5g6%
Protein 29g58%
Vitamin A 2050IU41%
Vitamin C 58.7mg71%
Calcium 390mg39%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.