Stuffed Spaghetti Squash Lasagna Boats

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Stuffed Spaghetti Squash Lasagna is my favorite easy way to make comfort pasta that won’t disappoint!similar to mine Eggplant Lasagna and Lasagna Stuffed ChiliThese Spaghetti Squash Boat Dipped in meat sauces and cheeses, paired with hearty veggies for a rich flavor—but they also have a beautiful presentation because they’re served in a shell.

What is Stuffed Spaghetti Squash?

Stuffed spaghetti squash recipes stuff half of spaghetti squash – usually a combination of cooked meat, sauce, and cheese. Since this squash naturally produces pasta-like lines, it’s the perfect base for lasagna flavors!

Ingredients and Substitutes

This section explains how to choose the best ingredients for spaghetti squash, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.

Spaghetti Squash:

• Spaghetti Squash – Choose a medium-sized spaghetti squash (about 4-6 pounds) with a firm skin and minimal chipping. A large spaghetti squash will also work.
• olive oil – I use extra virgin olive oil, but any cooking oil you like will do.
• sea ​​salt

Meat Layer:

• olive oil – Brown the meat. Other cooking oils, such as avocado oil, will also work.
• garlic – Fresh garlic tastes great, but you can also use canned minced garlic.
• Ground beef – I usually use grass-fed 85/15 ground beef, but you can substitute ground turkey, Italian sausage (with casing removed), or any ground meat you like.
• Italian Tomato Sauce – use a trembling marina save time, or make sugar free marinara sauce Use crushed tomatoes and a few other simple ingredients.
• Italian seasoning – Buy pre-made sets in the store, or make Homemade Italian Seasoning.
• sea ​​salt and black pepper

Cheese Layer:

• ricotta cheese – A classic choice for lasagna! Any variety (whole milk, skim milk, etc.) will do. In a pinch, cottage cheese can be used as a substitute.
• parmesan cheese – Use the grated variety to add more body to the cheese layer, but shredded will work too.
• olive oil – Made the cheese mixture easier to mix with the squash.
• sea ​​salt
• mozzarella cheese – Sprinkle over the top of the spaghetti squash lasagna boat.

How to Make Spaghetti Squash Lasagna

This section shows how to make healthy spaghetti squash lasagna with step-by-step photos and details about the technique. See the recipe card below for full instructions.

1. Roasted pumpkin. Roasted Spaghetti Squash Like This. (You can do this in a roasting pan or pan.) Proceed to step 2 while the squash is roasting.
2. Fried garlic. Heat oil in a frying pan over medium-high heat. Add garlic and cook until fragrant.

3. Cook the meat sauce. Add ground beef, season with salt and pepper, and cook until browned (a meat cutter Do this fast! ). Add marinara and Italian seasoning and simmer until slightly thickened.
4. Prepare the cheese mixture. In a large bowl, whisk together ricotta, parmesan and oil. shelved.

Tip: Use a large bowl for this step.

You’ll need one big enough to mix cooked spaghetti squash.

4. combine. Remove the spaghetti squash from the oven and use a fork to remove the noodles. Transfer the strands to the cheese mixture and mix. Season with salt.

5. gather. Stuff the pumpkin mixture back into the empty shells. There is a layer of beef mixture on top.

6. bake. Sprinkle the shredded mozzarella over the squash shells. Bake until cheese is melted and golden brown. If you like to garnish, use fresh basil or parsley.

Storage Instructions

• Shop: Store each pasta squash boat in an airtight container in the refrigerator for up to 3 days.
• Meal preparation: Prepare the squash, sauce and cheese layers separately and assemble when ready to serve. Alternatively, make the entire recipe and store individual portions in glass containers.
• Reheat: Heat leftovers in a 350°F oven or microwave until warm.
• freeze: You can freeze this stuffed spaghetti squash recipe, but remove it from the “boat” first. Transfer the spaghetti squash filling to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

what to serve with a spaghetti squash boat

Spaghetti Squash Stuffing is a hearty meal in itself when you serve it up! However, if you want, you can pair it with these simple aspects:

Healthier Pasta Recipes

Missing pasta? Get all the comforting flavor with real ingredients with these easy recipes.

Stuffed Spaghetti Squash Lasagna Boats

Stuffed Spaghetti Squash Lasagna Boats are cheesy, healthy, and comfort food with simple ingredients and preparation. Easy, healthy and low carb!

Prepare: 20 minute

chef: 35 minute

All: 55 minute

Serving Size: 6 (Adjust the scale recipe)

Recipe Videos

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raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

meat layer

1. Meanwhile, heat the remaining tablespoon of oil in a pan cauldron Medium to high temperature.Add garlic and cook about 30 seconds, until fragrant. Add ground beef. Season with sea salt and black pepper.Cook until browned (approx. 10 minutes) and break up the meat with a spoon or spatula.

2. Add marinara sauce and Italian seasoning. Reduce heat to simmer.stew about 10 minutes. If done before squash is ready, cover to keep warm.

ricotta cheese layer

1. Meanwhile, whisk together ricotta, Parmesan and 1 tablespoon olive oil in a large bowl. (The bowl should be large enough to add the shredded spaghetti squash later.) Set aside.

assembly

1. After the spaghetti squash is cooked, remove it from the oven, but keep it at 425°F (218°C).

2. Cut the squash in half lengthwise (if you cooked it whole and haven’t cut it yet). Place the open side up on the baking sheet and use a fork to loosen the strings.

3. Place shredded spaghetti squash in a large bowl with ricotta and parmesan. Mix together. Season with sea salt.

4. Stuff the spaghetti squash mixture back into the empty shells on the baking sheet. Top with the beef marinara mixture. Sprinkle shredded mozzarella cheese on top. (If desired, you can create several thinner layers for each mix, but I usually keep it simple with just one per layer.)

5. Return the Lasagna Spaghetti Squash Boat to the oven for approx. 10 minutesuntil the cheese is melted.

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nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 354

fat 24.7 grams

protein 19.9 grams

total carbohydrates 15.1 grams

net carbs 12.1 grams

fiber 3g

sugar 5.6 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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