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Spaghetti Squash Lasagna Boats

Two halves of spaghetti squash filled with spaghetti squash noodles, marinara sauce, and melted mozzarella cheese, served as lasagna boats.
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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.

Ingredients

Scale
  • 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

  1. Preheat your oven to 400°F (200°C).
  2. Cut each spaghetti squash in half lengthwise. Scoop out the seeds and stringy pulp.
  3. Brush the cut surfaces of the squash with olive oil. Place cut-side down on a baking sheet.
  4. Roast for 40-50 minutes, or until the squash is tender when pierced with a fork.
  5. 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.
  6. 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.
  7. 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.”
  8. Spoon the ricotta mixture evenly into each squash boat.
  9. Top the ricotta mixture with marinara sauce.
  10. Sprinkle shredded mozzarella cheese over the marinara sauce.
  11. 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.
  12. 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

Find it online: https://recipestokeep.com/spaghetti-squash-lasagna-boats/