Stuffed Spaghetti Squash Lasagna Boats (1 Hr, 20 Mins)

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Experience the flavors of a classic lasagna in a healthier, innovative way with these stuffed spaghetti squash lasagna boats. This dish replaces traditional pasta with the tender, stringy strands of roasted spaghetti squash, creating a delightful low-carb alternative. Filled with a savory mixture of cheese, ground meat, and tomato sauce, these boats are not only nutritious but also packed with flavors that comfort and satisfy.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 medium spaghetti squashes
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound ground beef or Italian sausage
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish

Instructions

  1. Roast Spaghetti Squash (40 minutes): Preheat the oven to 400°F (200°C). Cut the spaghetti squashes in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast until tender, about 30-40 minutes.
  2. Prepare Meat Sauce (20 minutes): While the squash is roasting, heat a skillet over medium heat. Add the ground beef or sausage and onion, cooking until the meat is browned and the onion is translucent. Add garlic, crushed tomatoes, and Italian seasoning. Simmer the sauce for about 15 minutes, then season with salt and pepper to taste.
  3. Assemble Lasagna Boats (10 minutes): Once the squash is cooked, remove from the oven and let it cool slightly. Using a fork, scrape the insides to create “spaghetti” strands, leaving about a 1/2-inch border around the skin. Layer some ricotta cheese, meat sauce, mozzarella, and Parmesan cheese over the spaghetti squash strands in each half.
  4. Bake Lasagna Boats (20 minutes): Return the squash boats to the oven and bake until the cheese is melted and bubbly, about 20 minutes.
  5. Garnish and Serve (5 minutes): Garnish with fresh basil leaves and additional Parmesan cheese. Serve the spaghetti squash lasagna boats hot.

Notes

They lasagna boats are perfect for those seeking a comforting meal without the heaviness of pasta. The key to perfecting this recipe lies in roasting the squash until just tender, ensuring it maintains its structure. Remember, the spaghetti squash strands should be al dente – not too mushy – to mimic the texture of traditional lasagna noodles.

Feel free to customize the fillings based on your preferences, such as using different types of ground meat, adding vegetables, or adjusting the cheese types. Enjoy the blend of textures and flavors that make this dish a delightful and satisfying meal.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 25g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 25g
  • Cholesterol: 85mg

Pair this with...

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.

Garlic Bread

Grab a loaf of your favorite bread—baguette or ciabatta are classics. Slice it up, but not all the way through, so it fans out nicely. In a bowl, melt some butter and stir in minced garlic (as much or as little as you like), a sprinkle of salt, and maybe a touch of dried parsley for that extra flair. Generously brush or spread this garlicky goodness between the slices. Wrap the loaf in foil and pop it into a pre-heated oven. When it's golden and aromatic, pull it out and enjoy the buttery, crispy, garlicky delight.

Grilled Eggplant

Start with a medium-sized eggplant and slice it into even rounds. About 1/2-inch thick is perfect. Before they hit the grill, brush each side with olive oil. Sprinkle with salt and pepper, or if you're feeling fancy, maybe a hint of garlic powder or smoked paprika. Get that grill nice and hot, then lay the slices down. You're aiming for grill marks and a tender texture, which usually takes about 4-5 minutes per side. Just watch for flare-ups if you've been generous with the oil. When they’re soft and slightly charred, pull them off and give them a final sprinkle of fresh herbs, maybe some basil or parsley. Serve them up hot.

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