Spaghetti Squash Lasagna Boats

Original Post: https://www.evolvingtable.com/?p=20194

A fork digs into a low-carb Lasagna Stuffed Spaghetti Squash.

4.39 from 13 votes

Spaghetti Squash Lasagna Boats

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.

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner, lunch, main dish

Cuisine: Italian

Servings: servings

Author: London Brazil

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

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.

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