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!
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.
Add spaghetti sauce, Italian seasoning, salt and pepper. Stir until combined.
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.