If you’re craving a comforting yet healthy twist on a classic Italian favorite, you’re in for a real treat with this Spaghetti Squash Lasagna Boats Recipe. This dish brilliantly transforms humble spaghetti squash into a luscious, cheesy lasagna experience, stuffed with rich meat sauce and topped with gooey mozzarella. It’s perfect for family dinners or impressing friends who love Italian flavors but want a lighter, veggie-packed alternative. The combination of tender roasted squash strands, savory beef sauce, and creamy cheeses makes every bite unforgettable, promising warm smiles and happy bellies all around.
Ingredients You’ll Need
Gathering the right ingredients is key to making this dish shine. Each one plays a vital role in delivering that perfect balance of warmth, texture, and bold flavor that makes this Spaghetti Squash Lasagna Boats Recipe so special.
- 1 large spaghetti squash: The star vessel that mimics noodles with its stringy, tender flesh when roasted.
- 2 Tbsp. olive or avocado oil: For roasting and sautéing, adding subtle richness without overpowering.
- ½ tsp. salt and ¼ tsp. pepper: Simple seasonings that enhance natural flavors throughout the dish.
- 2 cloves garlic: Adds a warm, aromatic base to the filling’s savory sauce.
- 1 small sweet onion, finely chopped: Brings gentle sweetness and texture contrast to the ground beef mixture.
- 1 small green bell pepper, finely chopped: Infuses brightness and a slight crunch to balance the richness.
- 1 lb. ground beef (93/7): Provides hearty protein and depth to the signature meat sauce filling.
- 24 oz. spaghetti sauce: The tomatoey heart that soaks the whole dish in classic Italian flavor.
- 2 tsp. Italian seasoning: A fragrant blend that ties the sauce together with herbal notes.
- 1 cup ricotta cheese: Adds creamy softness and subtle tanginess inside the boats.
- 1 cup mozzarella cheese: For that irresistible melty layer that bubbles and browns on top.
- Parmesan cheese (optional): A final sprinkle for nutty sharpness and extra savory punch.
- Parsley, finely chopped (optional): Adds a fresh, colorful garnish to brighten every serving.
How to Make Spaghetti Squash Lasagna Boats Recipe
Step 1: Bake the Spaghetti Squash
Start by preheating your oven to 425°F. Carefully cut your large spaghetti squash in half lengthwise and scoop out all the seeds to create perfect little boats. Drizzle each half with olive oil and season with salt and pepper—this step ensures your squash gets flavorful and tender. Place the squash halves face-down on a baking sheet lined with parchment or foil, letting the heat work its magic for 45-50 minutes. You’ll know it’s ready when the squash easily shreds into delicate, noodle-like strands with a fork.
Step 2: Prepare the Savory Filling
While the squash bakes, it’s time to build that mouthwatering lasagna filling. Heat oil in a skillet over medium heat and sauté garlic, onions, and green bell peppers until they soften and release their aroma, about 3-4 minutes. Push the veggies aside and cook your ground beef until it’s browned through—this builds incredible flavor as the meat caramelizes slightly. Pour in your tomato-based spaghetti sauce, sprinkle in Italian seasoning, salt, and pepper, then stir everything together. Let this simmer gently for five minutes so all those tastes meld into a rich, satisfying sauce.
Step 3: Assemble the Lasagna Boats
Once your spaghetti squash is tender, use a fork to shred the flesh inside each half into ‘noodles.’ Divide the hearty meat sauce evenly between the two squash halves, making sure every nook is filled with that delicious mixture. Then spoon a generous amount of ricotta cheese onto the top of each boat, followed by a crowning layer of mozzarella. This layering is what gives the dish that classic lasagna charm, with creamy, melty cheese balancing the robust tomato sauce and tender squash.
Step 4: Bake and Finish
Pop the assembled boats back into the oven for another 5-10 minutes to allow all the cheeses to melt together and get beautifully golden and bubbly. Once you pull them out, sprinkle some freshly grated Parmesan and chopped parsley on top for that extra hit of flavor and a pop of color. Serve immediately and prepare to swoon over this satisfying, creative take on lasagna that feels like a warm embrace in every bite.
How to Serve Spaghetti Squash Lasagna Boats Recipe
Garnishes
Adding garnishes like a sprinkle of freshly grated Parmesan or a handful of chopped parsley not only elevates the look but amps up the flavor dimensions. The cheese sprinkles a little sharpness and the parsley gives a fresh, lively note that perfectly contrasts the cheesy richness.
Side Dishes
Complement your Spaghetti Squash Lasagna Boats Recipe with light, refreshing sides such as a crisp green salad with lemon vinaigrette or roasted seasonal vegetables. Simple garlic bread or a crusty baguette can also be wonderful for soaking up every last bit of the delicious sauce.
Creative Ways to Present
Serve individual squash halves on rustic wooden boards for a cozy, homestyle feel. Or, for a party, slice each boat into smaller chunks on a platter, garnished with fresh herbs for convenient, bite-sized delights that invite guests to dig in and enjoy.
Make Ahead and Storage
Storing Leftovers
After enjoying your lasagna boats, store any leftovers in an airtight container in the refrigerator. They’ll keep well for 3 to 4 days, making for an easy, delicious lunch or dinner the next day with minimal effort.
Freezing
To freeze, tightly wrap the baked and cooled spaghetti squash halves in plastic wrap and foil to protect against freezer burn. They will keep well for up to 2 months. Thaw them overnight in the fridge before reheating to keep the texture intact.
Reheating
Reheat your lasagna boats gently in the oven at 350°F for about 15-20 minutes or until warmed through. You can also microwave leftovers, but baking helps preserve the melty cheese and slightly crisp topping that make this Spaghetti Squash Lasagna Boats Recipe so irresistible.
FAQs
Can I make this recipe vegetarian?
Absolutely! You can simply skip the ground beef and add extra veggies like mushrooms, zucchini, or spinach to make a hearty vegetarian version without sacrificing flavor.
How do I know when the spaghetti squash is fully cooked?
The squash is ready when it easily shreds into noodle-like strands with a fork. If you can’t shred it with little resistance, it needs more time in the oven.
Can I use marinara sauce instead of spaghetti sauce?
Yes! Marinara sauce works just as well and offers a nice, fresh tomato base. Just choose your favorite brand or homemade version for best results.
What cheese can I substitute for ricotta?
If you don’t have ricotta, cottage cheese or even cream cheese mixed with a bit of milk can work as creamy alternatives with slightly different textures.
Can this recipe be doubled for a crowd?
Definitely! Just use two spaghetti squashes and double the filling ingredients. It’s a fantastic way to feed a larger group with minimal extra fuss.
Final Thoughts
This Spaghetti Squash Lasagna Boats Recipe is truly a game changer for anyone looking to enjoy all the comforting flavors of lasagna without the carb overload. Its creative use of spaghetti squash makes it feel lighter but just as indulgent, perfect for cozy dinners any night of the week. Give this recipe a try—you’ll find yourself reaching for it again and again!
Print
Spaghetti Squash Lasagna Boats Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Calorie
Description
This Spaghetti Squash Lasagna Boats recipe offers a low-carb, delicious twist on classic lasagna by using roasted spaghetti squash halves filled with a savory ground beef and vegetable sauce, ricotta, and mozzarella cheese. It’s baked to perfection with a melty cheesy topping and optionally garnished with Parmesan and fresh parsley for a hearty, family-friendly meal.
Ingredients
For the Spaghetti Squash
- 1 large spaghetti squash (cut in half, seeds removed)
- 2 Tbsp. olive or avocado oil (divided)
- ½ tsp. salt (divided)
- ¼ tsp. pepper (divided)
For the Filling
- 2–3 Tbsp. olive or avocado oil
- 2 cloves garlic (minced)
- 1 small sweet onion (finely chopped)
- 1 small green bell pepper (finely chopped)
- 1 lb. ground beef (93/7 lean to fat ratio)
- 24 oz. spaghetti sauce
- 2 tsp. Italian seasoning
- 1 tsp. salt
- ¼ tsp. pepper
For the Cheese Topping
- 1 cup ricotta cheese (4 oz. per squash half)
- 1 cup mozzarella cheese (½ cup per squash half)
- Parmesan cheese (grated, optional, for garnish)
- Fresh parsley (finely chopped, optional, for garnish)
Instructions
- Bake Spaghetti Squash: Preheat your oven to 425°F (220°C). Cut the large spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil into each half, then sprinkle each with ¼ teaspoon salt and ⅛ teaspoon pepper. Place the squash halves face-down on a baking sheet lined with parchment paper or foil. Roast for 45-50 minutes until the squash is tender and can be shredded easily with a fork.
- Make the Filling: While the squash roasts, heat 2-3 tablespoons of olive oil in a medium skillet over medium heat. Add the minced garlic, chopped onion, and finely chopped green bell pepper. Sauté for 3-4 minutes until vegetables soften. Push the veggies to one side of the skillet and add the ground beef. Cook the beef for 6-8 minutes until browned and cooked through. Stir in the spaghetti sauce, Italian seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Reduce heat to low, cover the skillet, and let the mixture simmer for 5 minutes to blend flavors.
- Make the Boats: When the spaghetti squash is fully cooked and cool enough to handle, shred the flesh inside each half with a fork to create “noodles.” Divide the prepared ground beef sauce evenly between the two squash halves. Dollop 4 ounces of ricotta cheese onto each boat, spreading it gently over the filling. Top each half with ½ cup of shredded mozzarella cheese evenly.
- Bake and Serve: Return the stuffed spaghetti squash halves to the oven and bake for an additional 5-10 minutes until the cheese is melted and starts to brown lightly. Remove from oven, optionally sprinkle with grated Parmesan cheese and chopped fresh parsley. Serve hot and enjoy your nutritious, comforting lasagna boats!
Notes
- If you prefer a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative.
- Make sure to roast the squash face-down to help steam the inside, making it tender and easy to shred.
- You can prepare the filling ahead of time and assemble just before baking the final 5-10 minutes.
- Use part-skim ricotta and mozzarella cheeses to reduce fat content if desired.
- Leftovers can be refrigerated for 3-4 days and reheated in the oven or microwave.
