You know, sometimes you just crave that hearty, comforting lasagna, right? But maybe you’re trying to be a little kinder to your waistline or just want to sneak in more veggies without sacrificing flavor. Well, I’ve got just the thing! These spaghetti squash lasagna boats are seriously a game-changer. They take all that cheesy, saucy goodness you love from traditional lasagna and serve it up in a fun, edible package. It’s exactly the kind of recipe Caroline Hayes would love – a way to enjoy a classic comfort food with a healthy twist, perfect for busy lives. We’ve tested these thoroughly in my kitchen to make sure they’re foolproof and absolutely delicious, just like all the keepers here on Recipes To Keep!
- Why You'll Love These Spaghetti Squash Lasagna Boats
- Gather Your Ingredients for Spaghetti Squash Lasagna Boats
- How to Prepare Your Spaghetti Squash Lasagna Boats
- Tips for Perfect Spaghetti Squash Lasagna Boats
- Making Ahead and Freezing Your Spaghetti Squash Lasagna Boats
- Nutritional Information for Spaghetti Squash Lasagna Boats
- Frequently Asked Questions about Spaghetti Squash Lasagna Boats
- Serving Suggestions for Cozy Squash Season Dinners
- Share Your Spaghetti Squash Lasagna Boat Creations!
Why You’ll Love These Spaghetti Squash Lasagna Boats
Trust me, these spaghetti squash lasagna boats are pure magic. Here’s why you’ll totally want to make them:
- Healthier Comfort: All the creamy, cheesy lasagna flavor you crave, but way lighter and packed with good-for-you veggies!
- Naturally Gluten-Free: Forget pasta, the spaghetti squash does all the work, making this a fantastic gluten-free option.
- So Easy to Make: Honestly, the assembly is a breeze, and they bake up beautifully for an impressive yet simple meal.
- Cheesy, Stringy Goodness: That melty mozzarella pull? Yep, you get it all with these!
Gather Your Ingredients for Spaghetti Squash Lasagna Boats
Alright, let’s get our mise en place ready for these amazing spaghetti squash lasagna boats! It’s pretty straightforward, and honestly, having everything ready makes the whole process super smooth. Here’s what you’ll need to grab:
- Spaghetti Squash: Two medium ones, about 2 pounds each. That’s our edible boat!
- Olive Oil: Just a tablespoon to get things started with roasting.
- Ground Meat (Optional): A pound of ground turkey or Italian sausage if you want to add some extra protein. So good!
- Onion: One medium onion, chopped up. It adds a nice base flavor.
- Garlic: Two cloves, minced. Because, well, garlic!
- Marinara Sauce: A 24-ounce jar is perfect. Pick your favorite!
- Ricotta or Cottage Cheese: You’ll need 15 ounces. I love using cottage cheese myself for a bit of a lighter take, but ricotta is classic too!
- Egg: Just one large one, lightly beaten. It helps bind everything together.
- Parmesan Cheese: A quarter cup of grated Parmesan. Adds that salty, nutty goodness.
- Seasonings: Half a teaspoon of salt, a quarter teaspoon each of black pepper, dried oregano, and dried basil. These little guys pack a flavor punch!
- Mozzarella Cheese: Eight ounces of shredded mozzarella. This is for that glorious, melty, cheesy topping we all dream about.
How to Prepare Your Spaghetti Squash Lasagna Boats
Okay, this is where the magic really happens! It’s not complicated at all, I promise. Think of it as building something delicious, layer by layer. Let’s get these spaghetti squash lasagna boats ready for their creamy, cheesy finale. It’s all about handling that squash just right and then piling in all the yummy fillings! It’s almost as satisfying as pulling off a batch of my air fryer garlic parmesan wings!
Preparing the Spaghetti Squash
First things first, let’s get that squash ready for roasting. We want it fork-tender and perfect for scraping. Preheat your oven to a nice and hot 400°F (200°C). Slice those spaghetti squash in half lengthwise – be careful, they can be a little slick! Scoop out all those seeds and the stringy bits from the center. Then, brush the cut sides with a little olive oil. We want them to roast cut-side down on a baking sheet. This is key, trust me, it helps them steam in their own juices and get super tender without getting watery. They’ll need about 40-50 minutes in there, until you can easily pierce them with a fork. We want it soft, not mushy! If you’re ever in a pinch for time, checking out some easy weeknight meal ideas can be a lifesaver, but this squash roasting is worth the little extra time.
Crafting the Creamy Filling
While the squash is doing its thing in the oven, let’s whip up the irresistible filling. If you’re using ground turkey or Italian sausage, brown it up in a skillet first. Drain off any extra fat, then toss in your chopped onion and cook until it’s nice and soft. Add the minced garlic for the last minute – you know, you get that amazing aroma filling your kitchen! In a bowl, combine your ricotta cheese (or if you’re using cottage cheese like I sometimes do, it works too and gives it a slightly different, still delicious texture – it’s a great swap if you’re looking for lasagna with cottage cheese!), the beaten egg, that yummy Parmesan cheese, salt, pepper, oregano, and basil. If you cooked meat, stir that right in. This creamy mixture is going to be heavenly inside those squash boats!
Assembling and Baking Your Spaghetti Squash Lasagna Boats
Alright, the squash should be perfectly tender by now! Carefully take them out of the oven. Use a fork to scrape out those lovely spaghetti-like strands, but leave about a half-inch border around the edges so you have a nice little boat shape. Now for the fun part: spoon that amazing ricotta mixture evenly into each squash boat. Then, generously top it with your marinara sauce. Finally, sprinkle all that shredded mozzarella cheese over the top – get it all covered! Tuck them back into the oven for another 15-20 minutes, or until the cheese is perfectly melted, bubbly, and maybe even a little golden brown. Oh, the anticipation!
Tips for Perfect Spaghetti Squash Lasagna Boats
You know, getting these spaghetti squash lasagna boats just right is all about a few little tricks I’ve picked up testing them out! It’s not super complicated, but these tips really make a difference between okay and absolutely amazing. We want to make sure you get that perfect, cheesy bite every time, without any dreaded wateriness. Think of me as your kitchen sous chef, sharing all the secrets! If you’re curious about a specific protein combination, you should totally check out my recipe for Spaghetti Squash Lasagna with Turkey Sausage!
Preventing Watery Spaghetti Squash
Nobody wants soggy squash, right? The biggest culprit is usually moisture hanging around. After you cut and scoop those seeds out, give the squash a really good scrape. Get out as much of that stringy pulp as you can – it holds water! Roasting them cut-side down on your baking sheet is also a lifesaver, as it lets any excess moisture drip away before it gets into those lovely strands. You’re basically creating a little steam bath for the squash, which helps it cook perfectly.
Protein Choices for Your Lasagna Boats
Now, I adore these vegetarian, but adding some protein can be *so* good! My go-to is usually Italian sausage, either mild or hot, depending on my mood. Ground turkey is also a fantastic, leaner option if you’re watching that. Just make sure to brown it really well and drain off any fat before you mix it into the ricotta filling. If you’re keeping it meat-free, you can absolutely load up on extra veggies like spinach or mushrooms in the filling, or just enjoy that creamy ricotta and marinara combo all on its own! It’s like getting a whole new easy comforting dish with my chicken tortilla soup recipe!
Making Ahead and Freezing Your Spaghetti Squash Lasagna Boats
You know, one of the best things about these spaghetti squash lasagna boats is how flexible they are! If you’re planning ahead for busier nights, you can totally get them ready in advance. Just assemble the boats as usual, but put them in the fridge *before* baking. When you’re ready to cook, just pop them straight from the fridge into the oven, maybe adding a few extra minutes to the baking time to make sure they’re heated all the way through. And guess what? They freeze beautifully too! Once they’re baked and completely cooled, wrap them up tight. Then, when a craving hits, thaw them overnight in the fridge and reheat in a 350°F oven until everything is nice and bubbly again. It’s like having a batch of my favorite main dishes ready to go whenever you are!
Nutritional Information for Spaghetti Squash Lasagna Boats
Okay, so you’re probably wondering about the deets, right? Since we’re talking about eating lighter, it’s good to know what you’re working with. For one of these yummy spaghetti squash lasagna boats, you’re looking at roughly 350 calories. It’s packed with about 20 grams of protein, 30 grams of carbs, and 6 grams of fiber. Fat is around 18 grams, with 8 grams being saturated. Remember, these are just estimates, and the exact numbers can totally change depending on the brands you use and if you add meat or other goodies!
Frequently Asked Questions about Spaghetti Squash Lasagna Boats
Got questions? I’ve got answers! It’s totally normal to have a few things pop into your head when you’re trying a new recipe, especially one that’s a twist on a classic like this. Let’s clear up some common queries about these yummy spaghetti squash lasagna boats! They’re a fantastic option if you’re looking for healthy swaps, much like something you might find in our breakfast and brunch section!
Can I use cottage cheese instead of ricotta?
Absolutely! That’s one of my favorite little swaps. Cottage cheese works wonderfully in these lasagna boats. It gives the filling a slightly different texture, maybe a bit creamier and tangier, but it’s still delicious! You’ll use the same amount, 15 ounces, and it’s a great way to switch things up if you don’t have ricotta on hand or if you’re looking for something slightly different. It’s a truly versatile cheese!
How do I prevent my spaghetti squash from being watery?
This is a big one! To avoid watery spaghetti squash, make sure you really scoop out all the seeds and that stringy pulp thoroughly after you cut the squash in half. The best way is generally to roast the squash cut-side down to let any excess moisture escape. Also, don’t cut the strands *too* deep when you’re scraping them out after roasting; leaving a little bit of squash flesh helps keep them from getting mushy.
What are some good protein options for these boats?
You don’t have to keep these vegetarian, though they’re great that way! I often add ground turkey or mild Italian sausage to the filling. Just brown your choice of meat, drain off any fat, and stir it into the ricotta mixture. It really makes these feel more like a traditional lasagna, but in a super healthy, gluten-free comfort food package. You could even try shredded chicken if you have leftovers!
Can I make these ahead of time?
Yes, you totally can! That’s why these are perfect for meal prep lasagna bowls. Assemble the boats with the filling and marinara sauce, but hold off on the mozzarella until you’re ready to bake. Cover them tightly and store them in the fridge for up to two days. When you’re ready to cook, uncover them and bake, adding maybe an extra 5-10 minutes to account for them being chilled.
How long do I bake spaghetti squash lasagna boats?
After you fill the roasted squash halves, you’ll bake them for about 15-20 minutes at 400°F (200°C). You’re looking for that mozzarella cheese to be perfectly melted and bubbly, and the filling to be nice and heated through. The squash itself should be super tender already from the initial roast!
Serving Suggestions for Cozy Squash Season Dinners
These spaghetti squash lasagna boats are pretty much a whole meal in themselves, but if you want to round out your dinner spread for a truly cozy squash season dinner, I’ve got a couple of ideas! A simple crisp green salad is always a winner – something like my cucumber tomato salad adds a nice fresh contrast to all that cheesy goodness. Or, if you’re feeling extra indulgent, a slice of warm, crusty bread for soaking up any extra marinara is pure perfection!
Share Your Spaghetti Squash Lasagna Boat Creations!
I just LOVE hearing from you! If you tried these spaghetti squash lasagna boats, please leave a comment below and give them a star rating. And if you snapped any pics, tag us on Facebook – seeing your kitchen creations is my favorite part! You can always reach me through my contact form too!
PrintSpaghetti Squash Lasagna Boats
A lighter, vegetable-forward take on lasagna using spaghetti squash as edible boats, filled with a creamy ricotta mixture, marinara sauce, and melted mozzarella cheese. This recipe offers a satisfying and comforting meal with fewer carbs.
- Prep Time: 20 min
- Cook Time: 60 min
- Total Time: 80 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 medium spaghetti squash (about 2 lbs each)
- 1 tablespoon olive oil
- 1 pound ground turkey or Italian sausage (optional)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (24 ounce) jar marinara sauce
- 15 ounces ricotta cheese or cottage cheese
- 1 large egg, lightly beaten
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 8 ounces shredded mozzarella cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Cut each spaghetti squash in half lengthwise. Scoop out the seeds and stringy pulp.
- Brush the cut surfaces of the squash with olive oil. Place cut-side down on a baking sheet.
- Roast for 40-50 minutes, or until the squash is tender when pierced with a fork.
- While the squash roasts, prepare the filling. If using meat, brown it in a skillet over medium heat. Drain any excess fat. Add chopped onion and cook until softened, then add minced garlic and cook for 1 minute more.
- In a medium bowl, combine ricotta cheese (or cottage cheese), beaten egg, Parmesan cheese, salt, pepper, oregano, and basil. Stir in the cooked meat mixture if using.
- Once the squash is tender, carefully use a fork to scrape out the spaghetti-like strands, leaving about a 1/2-inch border around the edges to create a “boat.”
- Spoon the ricotta mixture evenly into each squash boat.
- Top the ricotta mixture with marinara sauce.
- Sprinkle shredded mozzarella cheese over the marinara sauce.
- Return the filled squash boats to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the squash is completely tender.
- Let cool slightly before serving.
Notes
- To prevent watery spaghetti squash, ensure you roast it cut-side down. You can also gently scrape out some of the inner pulp before roasting.
- For a lower-carb option, use cottage cheese instead of ricotta.
- These boats can be assembled ahead of time and refrigerated. Bake when ready to serve.
- You can freeze cooked and cooled lasagna boats. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until heated through.
Nutrition
- Serving Size: 1 boat
- Calories: 350
- Sugar: 12
- Sodium: 700
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 20
- Cholesterol: 70