Hey there, my friend 👋. If you love lasagna but want a lighter, low-carb version, this is for you. Spaghetti squash gives you that pasta-like feel without the heavy carbs, and the cheesy, saucy goodness stays the same.
Plus, I’ll show you a little trick that makes scooping out the squash way easier. Let’s get into it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Sharp knife
- Cutting board
- Spoon (for scooping out squash)
- Baking sheet
- Fork (for shredding squash)
- Skillet
- Mixing bowl
- Spatula
- Oven-safe dish
Important Info
- Servings: 2 squash halves (about 4 servings)
- Estimated Cost: Around $10-$12 for all ingredients
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Calories per Serving: About 320
- Cook Method: Baking
- Season: Anytime
- Courses: Main Course
- Cuisine: Italian-inspired
- Diets: LowCarbDiet, GlutenFreeDiet, VegetarianDiet
How to Make Spaghetti Squash Lasagna Boats
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup ricotta cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional)
- ½ cup cooked ground turkey or sausage (optional)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Ricotta cheese | Cottage cheese |
| Mozzarella cheese | Cheddar cheese |
| Marinara sauce | Tomato sauce with Italian seasoning |
| Ground turkey | Cooked lentils or mushrooms |
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the spaghetti squash in half lengthwise. If it’s too tough to cut, microwave it for 2 minutes to soften.
- Scoop out the seeds using a spoon, then brush the inside of each half with olive oil. Sprinkle with salt and black pepper.
- Place the squash halves cut-side down on the baking sheet. Roast for about 30-40 minutes until the flesh is tender.
- While the squash is baking, mix ricotta cheese, garlic powder, and Italian seasoning in a bowl. Set aside.
- Heat marinara sauce in a skillet over medium heat. If using ground turkey or sausage, add it to the sauce.
- Once the squash is done, use a fork to shred the flesh into spaghetti-like strands.
- Spread a spoonful of marinara sauce inside each squash half.
- Add a layer of shredded squash, then spread the ricotta mixture over it.
- Top with the remaining marinara sauce, shredded mozzarella, and Parmesan cheese.
- Place back in the oven for 10 minutes until the cheese is melted and bubbly.
- Remove from the oven, sprinkle with red pepper flakes if desired, and serve warm.
Helpful Tips
- If cutting the squash is too hard, microwave it for 2 minutes to soften the skin.
- For extra flavor, roast the squash with garlic and Italian seasoning.
- You can prepare the filling ahead and just assemble when ready to bake.
- If you prefer crispy cheese, broil the lasagna boats for the last 2 minutes.
- Add fresh basil or parsley on top before serving for extra freshness.
What to Serve with Spaghetti Squash Lasagna Boats
This dish is already filling, but you can pair it with:
- A simple side salad
- Garlic bread (if you’re not avoiding carbs)
- Roasted veggies like zucchini or bell peppers
How Do You Serve the Recipe?
Use a large spoon to scoop out the lasagna filling along with the spaghetti squash strands. You can also eat it straight from the squash shell with a fork.
Where Do You Serve This Recipe the Most?
This is great for a cozy dinner at home. It’s also a fun meal for meal prepping because it stores well. If you’re hosting a dinner party, serve these in the squash shells for a unique presentation.
Storage
Short-Term Storage (Room Temperature)
- If you have leftovers, leave them at room temperature for no more than 2 hours.
Refrigeration
- Place leftovers in an airtight container and store them in the fridge for up to 4 days.
- Reheat in the oven at 350°F for 10 minutes or microwave for 1-2 minutes.
Freezing
- If you want to store it longer, freeze the lasagna filling separately from the squash.
- Store in a freezer-safe container for up to 2 months.
- Thaw overnight in the fridge and reheat before serving.
Frequently Asked Questions
Can I make this recipe vegan?
Yes, swap out the ricotta and mozzarella for dairy-free alternatives. You can also use lentils or mushrooms instead of meat.
How do I know when the spaghetti squash is done?
The flesh should be tender and easily shredded with a fork. If it’s too hard, bake it for a few more minutes.
Can I prepare this ahead of time?
Yes, you can roast the squash and prepare the filling ahead. When ready to eat, just assemble and bake until the cheese melts.
Is this recipe kid-friendly?
Yes, kids love the cheesy goodness. If they’re not used to squash, mixing it well with the sauce helps them enjoy it more.
Can I use a different type of squash?
Yes, but spaghetti squash gives the best noodle-like texture. If using another type, you might need to scoop and mash it instead of shredding.
Meta Description
Spaghetti Squash Lasagna Boats Recipe – A low-carb, cheesy twist on lasagna. Baked spaghetti squash filled with ricotta, marinara, and melty mozzarella.