You know that feeling when you crave a big, comforting plate of lasagna, but you also want to keep things light? It happens to the best of us. We want that cheesy goodness without the heavy feeling afterward. That is exactly where this recipe comes in.
If you have been hunting for creative Spaghetti Squash Recipes that actually taste indulgent, you have found a winner. This isn’t just a side dish. It is a full meal packed with flavor.
I honestly think this is one of the best ways to enjoy squash. It transforms a simple vegetable into a hearty main course. Plus, it fits perfectly if you are looking for Low Carb Meals that the whole family will enjoy.
Let’s be real. Sometimes Healthy Dinner Recipes can feel a bit boring or repetitive. But this lasagna boat? It changes the game completely.
You get the rich tomato sauce, the savory beef, and plenty of melted cheese. It satisfies that pasta craving while sneaking in a massive serving of veggies.
Whether you are a pro at cooking squash or this is your first time, this guide will help you nail it. It is one of those Spaghetti Squash Recipes you will want to put on repeat.
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Why You’ll Love This Recipe
There are so many reasons to keep this recipe in your back pocket. First off, it is incredibly satisfying. You get all the layers of flavor you expect from a lasagna.
It is also naturally gluten-free. If you are trying to cut back on wheat but miss Spaghetti Squash Pasta alternatives, this hits the spot.
Another huge plus is the cleanup. Since you use the squash shells as the serving bowls, you have fewer dishes to wash at the end of the night. Who doesn’t love that?
This dish is also a fantastic option if you are searching for Keto Dinner Recipes. It is high in protein and healthy fats but keeps the carb count low.
It is versatile too. You can easily tweak the filling to match what you have in your fridge. But honestly, the classic beef and marinara combo is hard to beat.
Finally, it is just fun to eat. There is something special about digging into a stuffed squash boat. It makes a regular weeknight dinner feel a little more exciting.
Out of all the Spaghetti Squash Recipes I have tried, this one consistently gets the best reactions from friends and family. Even the picky eaters enjoy it.
Ingredients
To make this delicious meal, you need simple ingredients that you can find at any grocery store. Here is what you will need to gather.
- 1 medium Spaghetti squash
- 4 tsp Olive oil (divided for roasting)
- Sea salt (to taste)
- 1 tbsp Olive oil (for the sauce)
- 2 cloves Garlic (minced)
- 1/2 lb Ground beef
- 1/2 tsp Sea salt
- 1/8 tsp Black pepper (add more if you like it spicy)
- 1/2 cup Marinara sauce
- 1 tsp Italian seasoning
- 2/3 cup Ricotta cheese (whole milk or 2% works best)
- 1/3 cup Grated parmesan cheese
- 1 tbsp Olive oil (for the cheese mixture)
- 2/3 cup Mozzarella cheese (shredded, divided)
The quality of your marinara sauce matters here. Since this is one of the simpler Spaghetti Squash Recipes, a good sauce really elevates the flavor.
For the cheese, I recommend grating the mozzarella yourself if you have time. It melts so much better than the pre-shredded stuff.
Step-By-Step Instructions
Ready to get cooking? Follow these steps to create one of the tastiest Spaghetti Squash Recipes you will ever make.
Step 1: Roast the Squash
First, preheat your oven to 425 degrees F. You need to cook the spaghetti squash until it is tender. You can cut it in half lengthwise, scoop out the seeds, rub with the 4 teaspoons of olive oil and salt, and roast it cut-side down.
Roasting usually takes about 35 to 45 minutes depending on the size of your squash. You want the strands to be tender but not total mush.
Step 2: Make the Meat Sauce
While the squash is in the oven, get started on the filling. Heat the remaining tablespoon of olive oil in a large pan over medium-high heat.
Add the garlic and cook for about 30 seconds. You just want it to become fragrant. Then, add the ground beef to the pan.
Season the beef with sea salt and black pepper. Cook it until it is browned, which usually takes about 10 minutes. Use a wooden spoon or spatula to break the meat apart as it cooks.
Once the meat is browned, stir in the marinara sauce and Italian seasoning. Reduce the heat to a gentle simmer. Let it bubble away for about 10 minutes to let the flavors meld.
If the sauce is ready before the squash is done, just cover the pan to keep it warm. This sauce base is what makes this one of the most comforting Spaghetti Squash Recipes.
Step 3: Prepare the Cheese Mixture
While the sauce simmers, grab a large bowl. Stir together the ricotta cheese, parmesan cheese, and a tablespoon of olive oil.
Make sure the bowl is large enough because you will be adding the squash strands to this mixture later. Set this bowl aside for a moment.
Step 4: Combine Squash and Cheese
When the spaghetti squash is done cooking, take it out of the oven. Leave the oven on at 425 degrees F (218 degrees C) because you will need it again shortly.
If you cooked the squash whole, cut it in half lengthwise now. Be careful as it will be very hot. Place the halves open side up onto the baking pan.
Use a fork to scrape the flesh. This releases the strands that look like noodles, which is why we love Spaghetti Squash Pasta alternatives.
Transfer the spaghetti squash strands into the large bowl with the ricotta and parmesan cheese mixture. Mix everything together until well combined. Season with a little more sea salt to taste.
Step 5: Stuff and Bake
Now comes the fun part. Stuff the cheesy spaghetti squash mixture back into the empty squash shells on the baking pan.
Top the squash mixture with the beef marinara mixture. Finally, sprinkle the shredded mozzarella cheese on top.
If you want to get fancy, you can create several thinner layers of each mixture. However, I usually keep it simple with just one layer of each. It tastes just as good.
Return the lasagna spaghetti squash boats to the oven. Bake for about 10 minutes, or until the cheese melts and gets bubbly.
How To Store Leftovers
If you manage to have leftovers, you are in luck. This dish reheats surprisingly well, unlike some other Spaghetti Squash Recipes that can get watery.
Let the boats cool down completely before storing. You can scoop the filling out of the skins and place it into an airtight container.
It will stay fresh in the refrigerator for about 3 to 4 days. This makes it a great option for meal prep if you are planning Healthy Dinner Recipes for the week.
To reheat, simply pop a portion in the microwave for a minute or two. You can also reheat it in the oven at 350 degrees F until it is warm all the way through.
I generally do not recommend freezing this dish. The squash can release a lot of water when thawed, which changes the texture of the creamy cheese sauce.
Tips
Here are a few tricks to ensure this recipe turns out perfect every time. These tips apply to many Spaghetti Squash Recipes you might try in the future.
First, do not overcook the squash during the initial roast. You want the strands to have a little bit of a bite, similar to al dente pasta. If it is too soft, it turns into mash when you mix it with the ricotta.
Drain any excess liquid. Sometimes squash can be very watery. If you notice a pool of water in the cooked squash shells, pour it out before adding the filling.
Feel free to customize the protein. While ground beef is classic, you can use ground turkey or Italian sausage. It is easy to adapt this into other Low Carb Meals based on your preference.
Add some heat. If you like things spicy, increase the black pepper or add a pinch of red pepper flakes to the sauce. It cuts through the richness of the cheese nicely.
Don’t skimp on the salt. Squash is naturally sweet and mild. It needs enough salt to bring out the savory flavors, especially when mixed with rich cheeses.
Conclusion
This lasagna boat really is a standout dish. It brings together the comfort of Italian food with the health benefits of vegetables. It proves that Spaghetti Squash Recipes can be just as satisfying as traditional pasta dishes.
Whether you are following a specific diet or just want to eat more veggies, this recipe fits the bill. It is one of those Healthy Dinner Recipes that does not feel like a compromise.
The combination of creamy ricotta, savory beef, and tender squash strands is hard to beat. It is a meal that feels special enough for a weekend but is easy enough for a Tuesday.
I hope you give this a try soon. It might just become one of your favorite Keto Dinner Recipes. It certainly has a permanent spot in my dinner rotation.
So grab a squash and get roasting. You are going to love how simple and tasty this meal is.
FAQ
Is this recipe keto-friendly?
Yes, absolutely. Since it replaces wheat pasta with squash, it is naturally lower in carbs. It fits perfectly into a rotation of Keto Dinner Recipes.
Can I make this vegetarian?
For sure. You can simply omit the ground beef. You could add sautéed mushrooms or spinach to the marinara sauce to bulk it up. It is one of the most flexible Spaghetti Squash Recipes around.
How do I pick a good spaghetti squash?
Look for a squash that feels heavy for its size. The skin should be hard and free of soft spots. A bright yellow color usually indicates it is ripe and ready to cook.
Why is my squash watery?
Squash has a high water content. To avoid watery Spaghetti Squash Pasta dishes, do not overcook it. Also, let the steam escape right after roasting before you mix it with the sauce.
Can I prepare this ahead of time?
You can roast the squash and make the meat sauce a day in advance. Store them separately in the fridge. When you are ready to eat, reheat the components, assemble the boats, and bake until the cheese melts.
Spaghetti Squash Lasagna Boats
A comforting, low-carb twist on classic lasagna! These Spaghetti Squash Lasagna Boats are packed with savory ground beef, rich marinara, and three cheeses, all baked right in the squash shell for a tasty, easy-cleanup meal.
Requirements
Ingredients
Instructions
- Preheat your oven to 425°F. Carefully cut the spaghetti squash in half lengthwise, scoop out the seeds, rub with 4 teaspoons of olive oil and season with salt. Place cut-side down on a baking pan and roast for 35-45 minutes until tender.
- While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pan over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the ground beef to the pan, season with sea salt and black pepper. Cook for about 10 minutes until browned, using a spoon to break the meat apart.
- Once browned, stir in the marinara sauce and Italian seasoning. Reduce the heat to a simmer and let it cook for about 10 minutes for the flavors to combine.
- In a large bowl, stir together the ricotta cheese, parmesan cheese, and a tablespoon of olive oil.
- When the spaghetti squash is done, carefully remove it from the oven. Use a fork to scrape the flesh into strands and transfer them to the large bowl with the cheese mixture. Mix everything together until well combined and season with more sea salt to taste.
- Spoon the cheesy spaghetti squash mixture back into the empty squash shells.
- Top the squash mixture with the beef marinara sauce, then sprinkle the shredded mozzarella cheese over the top.
- Return the lasagna boats to the 425°F oven and bake for about 10 minutes, or until the cheese is melted and bubbly. Serve immediately.
Notes
Don’t overcook the squash during the initial roast. You want the strands to have a little bit of a bite, similar to al dente pasta.
Drain any excess liquid from the cooked squash shells before adding the filling to prevent a watery result.
Feel free to customize the protein. Ground turkey or Italian sausage are great substitutes for ground beef.
For a little heat, add a pinch of red pepper flakes to the marinara sauce.
Nutrition
Calories
Sugar
Fat
Carbs
