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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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.