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Keto Lasagna Spaghetti Squash is an Italian dish loaded with ground meat, but doesn't have any noodles.
4.67 from 6 votes
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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!

Course Dinner, lunch, main dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 390 kcal
Author London

Ingredients

Spaghetti Squash:

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

Lasagna Filling:

  • 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

Instructions

How to Bake Spaghetti Squash:

  1. Preheat oven to 425°F.

  2. Cut one large spaghetti squash in half, lengthwise. Scoop out and discard seeds.

  3. Drizzle 1 tablespoon olive oil in each half of the squash and sprinkle with equal amounts of 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.

Lasagna Filling:

  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 seasoning, 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. Next, add 4 oz. ricotta cheese into each boat. Lastly, top each half with ½ cup mozzarella cheese.

  7. Return spaghetti squash boats to the oven and continue baking for 5-10 minutes, or until cheese melts and begins to brown.

  8. Serve with Parmesan and parsley and enjoy!

Recipe Notes

Nutrition Facts
Lasagna Spaghetti Squash Boats
Amount Per Serving
Calories 390 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 8g50%
Cholesterol 77mg26%
Sodium 1291mg56%
Potassium 889mg25%
Carbohydrates 22g7%
Fiber 5g21%
Sugar 10g11%
Protein 30g60%
Vitamin A 1085IU22%
Vitamin C 22mg27%
Calcium 264mg26%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.