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Spaghetti Squash Lasagna Boats (Low Carb & Gluten Free)

Three baked spaghetti squash lasagna boats filled with meat sauce and topped with melted mozzarella cheese.
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Make these Spaghetti Squash Lasagna Boats for a light, satisfying dinner. This recipe swaps pasta for tender squash, offering a low carb and gluten free alternative to classic lasagna comfort food.

Ingredients

Scale
  • 2 medium spaghetti squash
  • 1 tablespoon olive oil, plus 2 teaspoons divided
  • 1 pound ground turkey or lean ground beef
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • 24 ounce jar marinara sauce
  • 15 ounces part-skim ricotta cheese
  • 1 cup low-fat cottage cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese, plus 2 tablespoons for topping
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400 degrees F. Cut each spaghetti squash in half lengthwise. Scoop out the seeds.
  2. Place the squash halves cut-side down on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt and 1/4 teaspoon of pepper.
  3. Roast for 30 to 40 minutes, or until the squash is tender when pierced with a fork. Let cool slightly.
  4. While the squash roasts, prepare the filling. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the ground turkey, Italian seasoning, red pepper flakes, and minced garlic. Cook until the meat is browned, breaking it up with a spoon. Drain any excess fat.
  5. Stir the marinara sauce into the meat mixture. Simmer for 5 minutes. Remove from heat.
  6. In a medium bowl, combine the ricotta cheese, cottage cheese, beaten egg, 1/2 cup Parmesan cheese, remaining 1 teaspoon of salt, and remaining 1/8 teaspoon of pepper. Mix well.
  7. Once the squash is cool enough to handle, use a fork to scrape out the strands, leaving about a 1/2-inch border around the edges to keep the boat shape. Place the strands in a large bowl.
  8. Mix about half of the meat sauce mixture into the spaghetti squash strands.
  9. Spoon the squash mixture evenly back into the four squash boat halves.
  10. Top the squash mixture with the ricotta cheese mixture, spreading it evenly.
  11. Spoon the remaining meat sauce over the cheese layer. Sprinkle with mozzarella cheese and the remaining 2 tablespoons of Parmesan cheese.
  12. Return the boats to the oven and bake for 15 to 20 minutes, or until the cheese is melted and bubbly. Serve immediately.

Notes

  • For a high protein option, use lean ground turkey or increase the amount of cottage cheese in the filling.
  • You can prepare the squash and meat sauce ahead of time. Store separately in the refrigerator for up to 3 days. Assemble and bake when ready to eat.
  • This recipe works well for meal prepping; leftovers reheat nicely in the microwave.

Nutrition

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