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

Scale

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)

Cook Mode Prevent your screen from going dark

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.