Low Carb Stuffed Spaghetti Squash Lasagna Boats

why make this recipe

Low Carb Stuffed Spaghetti Squash Lasagna Boats are a fantastic way to enjoy a comforting dish without the carbs of traditional pasta. This recipe is perfect for those looking to eat healthier while still enjoying a delicious meal. The spaghetti squash acts as a great substitute for lasagna noodles, soaking up all the flavors of the sauce and cheese. It’s a hearty and nutritious option that everyone in the family can enjoy.

how to make Low Carb Stuffed Spaghetti Squash Lasagna Boats

Ingredients :

• 1 large spaghetti squash
• 1 lb ground beef or turkey
• 1 cup marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Directions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash halves cut-side down on a baking sheet and bake for 30-40 minutes, or until tender.
4. In a skillet, cook the ground beef or turkey over medium heat until it’s browned. Drain excess fat.
5. Stir in the marinara sauce and Italian seasoning; season with salt and pepper.
6. Once the squash is cooked, use a fork to shred the flesh into spaghetti-like strands.
7. In a mixing bowl, combine the shredded squash with the meat mixture and ricotta cheese.
8. Fill each squash half with the mixture and top with mozzarella and Parmesan cheese.
9. Return to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh basil if desired and serve.

how to serve Low Carb Stuffed Spaghetti Squash Lasagna Boats

Serve the stuffed spaghetti squash warm from the oven. You can place each boat on a plate, and if you like, drizzle more marinara sauce on top. They make a great main dish and pair well with a simple side salad or steamed vegetables. Enjoy with some crusty low-carb bread for a complete meal.

how to store Low Carb Stuffed Spaghetti Squash Lasagna Boats

If you have leftovers, allow the stuffed spaghetti squash to cool completely. Store the squash in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or microwave before serving again.

tips to make Low Carb Stuffed Spaghetti Squash Lasagna Boats

• Make sure to choose a large, ripe spaghetti squash for the best flavor and texture.
• You can customize the filling by adding vegetables like spinach or mushrooms for extra nutrition.
• To save time, you can cook the spaghetti squash in the microwave instead of the oven.

variation

You can try using ground chicken or plant-based meat as alternatives to ground beef or turkey. Adding different cheeses, like feta or goat cheese, will give the dish a unique twist.

FAQs

Can I make this recipe ahead of time?
Yes, you can prepare the squash and filling in advance and assemble them before baking. Just store everything separately in the fridge until you’re ready to cook.

Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free since it uses spaghetti squash instead of traditional pasta.

Can I freeze the leftovers?
Yes, you can freeze the stuffed spaghetti squash for up to 2 months. Just make sure to wrap it tightly in plastic wrap and then in foil before freezing. Reheat it in the oven or microwave when you’re ready to eat.

Low Carb Stuffed Spaghetti Squash Lasagna Boats

A delicious and healthy alternative to traditional lasagna, featuring spaghetti squash instead of pasta, loaded with meat, ricotta, and topped with cheese.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 380

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 large spaghetti squash Choose a ripe squash for the best flavor.
• 1 lb ground beef or turkey Can substitute with ground chicken or plant-based meat.
• 1 cup marinara sauce Use your favorite marinara brand.
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish (optional) Add for extra flavor and presentation.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash halves cut-side down on a baking sheet and bake for 30-40 minutes, or until tender.

Cook the Filling

1. In a skillet, cook the ground beef or turkey over medium heat until browned. Drain excess fat.
2. Stir in the marinara sauce and Italian seasoning; season with salt and pepper.

Combine and Stuff

1. Once the squash is cooked, use a fork to shred the flesh into spaghetti-like strands.
2. In a mixing bowl, combine the shredded squash with the meat mixture and ricotta cheese.
3. Fill each squash half with the mixture and top with mozzarella and Parmesan cheese.

Final Baking

1. Return to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
2. Garnish with fresh basil if desired and serve.

Notes

For best results, choose a large, ripe spaghetti squash and consider adding vegetables like spinach or mushrooms for extra nutrition. You can also cook the spaghetti squash in the microwave to save time.