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Spaghetti Squash Lasagna Boats: Low-Carb Comfort Food Makeover

Two halves of baked spaghetti squash lasagna topped with melted cheese and herbs.
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Enjoy all the cheesy, rich flavor of lasagna without the heavy pasta! These Spaghetti Squash Lasagna Boats offer a satisfying, gluten-free, and low-carb dinner perfect for a weeknight meal or meal planning.

Ingredients

Scale
  • 2 medium spaghetti squash
  • 1 tablespoon olive oil, plus 2 teaspoons divided
  • 1 pound ground turkey or ground beef (or vegetarian 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 (part-skim recommended)
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut each spaghetti squash in half lengthwise. Scoop out the seeds. Brush the cut sides lightly with 1 teaspoon of olive oil and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
  3. Place the squash halves cut-side down on the prepared baking sheet. Roast for 30 to 40 minutes, or until the flesh is tender when pierced with a fork.
  4. While the squash roasts, prepare the meat sauce. Heat the remaining 2 teaspoons of olive oil in a large skillet over medium heat. Add the ground meat and cook until browned, breaking it up as it cooks. Drain any excess fat.
  5. Add the minced garlic, Italian seasoning, and red pepper flakes to the meat. Cook for 1 minute until fragrant.
  6. Stir in the tomato pasta sauce. Bring to a simmer, then reduce heat to low and cook for 5 minutes. Remove from heat.
  7. In a medium bowl, combine the ricotta cheese, 1/2 cup Parmesan cheese, beaten egg, parsley, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Mix well.
  8. 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.
  9. Mix about half of the meat sauce into the spaghetti squash strands.
  10. Spoon the squash mixture evenly back into the four squash boat shells. Top the squash mixture with the ricotta cheese mixture.
  11. Spoon the remaining meat sauce over the ricotta layer.
  12. Sprinkle the mozzarella cheese and a little extra Parmesan cheese over the top of each boat.
  13. Return the boats to the oven and bake for 15 to 20 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving. This recipe is a great alternative to traditional pasta and fits well into a keto meal plan delivery structure.

Notes

  • For a vegetarian option, substitute the ground meat with lentils or mushrooms sautéed with the seasonings.
  • If you are interested in meal planning for weight loss, these boats reheat well for lunch the next day.
  • If you prefer a richer flavor, use a high-quality jarred sauce. For the best results, consider using a sous-vide precision cooker for slow-cooked meat if you are making the sauce from scratch.
  • If you follow a gluten-free meal delivery plan, this recipe is naturally compliant.

Nutrition

Find it online: https://kitchenuser.net/spaghetti-squash-lasagna-boats-recipe/