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Spaghetti Squash Lasagna Boats

With a quick and homemade meat sauce stuffed into baked spaghetti squash with Ricotta cheese, this Lasagna Stuffed Spaghetti Squash is going to be your new low-carb obsession. 

 

Ingredients

Scale
  • 1 large spaghetti squash, halved
  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon black pepper
  • 1 white or yellow onion, chopped
  • 3 garlic cloves
  • 1 pound ground beef or turkey
  • 2 teaspoons Italian seasoning, divided
  • 15-ounce can crushed tomatoes
  • 1 cup Ricotta cheese
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup shredded Parmesan cheese

Instructions

Spaghetti Squash: 

  1. Preheat your oven to 400F. Grease a baking dish with olive oil or cooking spray. 
  2. Rest the spaghetti squash horizontally on a large cutting board. Hold the squash firmly in place and slice a thin sliver on one edge, lay it flat. 
  3. Next, use a large knife to slice the squash in half lengthwise, making sure to cut away from your hands. 
  4. Once the squash is halved, use a spoon to scoop out the seeds and discard. 
  5. Use a fork to pierce the squash’s skin 6 to 7 times to ensure even cooking. 
  6. Drizzle 1 tablespoon olive oil onto the flesh of each squash half and season with 1/2 teaspoon salt and black pepper. 
  7. Place each half flesh-side down into the baking dish and transfer to the preheated oven. 
  8. Bake for 45 to 55 minutes or until the flesh is tender and easily pulls apart into spaghetti-like strands with a fork.

 

Spaghetti Squash Lasagna Boats:

  1. Preheat the oven to 400F. Grease a large baking dish with olive oil or cooking spray. 
  2. In a large skillet, heat the remaining olive oil over medium-high heat. Add the onions and sauté for 5 minutes or until translucent. Add the garlic and cook for an additional minute. 
  3. Add the ground beef and 1 teaspoon of Italian seasoning and remaining salt. Cook for 8 minutes, breaking up the meat with a spatula as you go. 
  4. Stir in the crushed tomatoes and bring the sauce to a simmer. Reduce the heat to low and simmer for 15 minutes. 
  5. With a fork, shred the meat inside of each cooked squash half. Place the spaghetti squash halves into the baking dish. Scoop a generous amount of the meat sauce into each squash half and mix with the shredded squash to combine.
  6. In a small dish, stir together the ricotta, remaining teaspoon of Italian seasoning, and parsley. Top each squash half with about 1/2 cup of the ricotta mixture. Sprinkle 1/4 cup of Parmesan cheese over each spaghetti squash half. 
  7. Bake, the spaghetti squash for 15 to 20 minutes or until the tops, are golden brown, and the ricotta is heated through.
  8. Remove the spaghetti squash halves from the oven and allow to rest for 5 minutes before cutting each squash in half to create 4 halves. 

Equipment

Nutrition

Keywords: spaghetti squash recipes, how to make spaghetti squash lasagna, spaghetti squash boats