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Spaghetti Squash Lasagna Boats

A baked half of spaghetti squash lasagna with a bubbly, browned cheese topping.
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Make these Spaghetti Squash Lasagna Boats for a healthy, low-carb, and gluten-free dinner that tastes like classic lasagna.

Ingredients

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  • 2 medium spaghetti squash
  • 1 tablespoon olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 pound ground turkey (or ground beef/plant-based substitute)
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • 24 ounces jar tomato pasta sauce
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Cut each spaghetti squash in half lengthwise. Scoop out the seeds.
  2. Rub the cut sides of the squash halves with 1 teaspoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Place cut-side down on a baking sheet.
  3. Roast for 30 to 40 minutes, or until the squash is tender when pierced with a fork. Remove from the oven and let cool slightly.
  4. While the squash cools, prepare the filling. Heat the remaining 2 teaspoons of olive oil in a skillet over medium heat. Add the ground turkey, Italian seasoning, garlic, remaining salt, and pepper. Cook until the meat is browned. Drain any excess fat.
  5. Stir the tomato sauce into the cooked meat mixture. Simmer for 5 minutes.
  6. In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and parsley. Mix well.
  7. Once the squash is cool enough to handle, use a fork to scrape out the strands, leaving about a 1/4-inch shell intact for the boat. Place the strands in a large bowl.
  8. Mix half of the meat sauce and half of the ricotta mixture into the spaghetti squash strands.
  9. Spoon the squash mixture back evenly into the hollowed-out squash shells. Top with the remaining meat sauce.
  10. Sprinkle the mozzarella cheese over the top of each boat.
  11. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly. If you are meal planning, this is a great dish to prepare ahead of time.

Notes

  • For a vegetarian option, substitute the ground turkey with 1 pound of cooked lentils or mushrooms.
  • This recipe is a great low-carb dinner idea, offering a lighter alternative to traditional pasta.
  • If you are looking for keto Italian dinner options, this fits well into a keto meal plan delivery structure due to the low carbohydrate count.
  • You can substitute the ricotta with cottage cheese for a higher protein filling, similar to some weight loss programs.

Nutrition

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