Description
These Stuffed Spaghetti Squash Lasagna Boats are a low-carb, cheesy, and flavor-packed twist on classic lasagna! Roasted spaghetti squash is layered with a rich meat sauce, creamy ricotta, and gooey melted cheese—perfect for a comforting yet healthy meal.
Ingredients
- 1 large spaghetti squash, halved & seeds removed
- 1 tbsp olive oil
- ½ lb ground beef or Italian sausage
- 1 cup marinara sauce (sugar-free for keto)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Italian seasoning
- Salt & black pepper, to taste
- ½ cup ricotta or cottage cheese
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 egg (optional, for a richer ricotta layer)
- Fresh basil or parsley, for garnish
Instructions
1️⃣ Roast the Spaghetti Squash – Preheat oven to 400°F (200°C). Drizzle squash halves with olive oil, season with salt & pepper, and place cut-side down on a baking sheet. Roast for 30-40 minutes until tender. Use a fork to scrape the flesh into strands, but keep them in the shells.
2️⃣ Cook the Meat Sauce – In a skillet over medium heat, cook ground beef until browned. Drain excess grease, then stir in marinara sauce, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Simmer for 5 minutes.
3️⃣ Prepare the Cheese Layer – In a bowl, mix ricotta, Parmesan, and an egg (if using) until well combined.
4️⃣ Assemble the Boats – In each squash half, layer spaghetti squash strands, ricotta mixture, meat sauce, and mozzarella cheese on top.
5️⃣ Bake & Serve – Return to the oven and bake for 10-15 minutes until cheese is melted and bubbly. Broil for 2-3 minutes for a golden top. Garnish with fresh basil or parsley and enjoy!
Notes
✔ Make it vegetarian! Swap the meat for sautéed mushrooms and spinach.
✔ Want extra flavor? Add a pinch of red pepper flakes for some heat!
✔ Meal prep friendly! Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 320
- Sugar: 6g
- Fat: 18g
- Carbohydrates: 14g (Net Carbs: ~10g)
- Protein: 28g