How do I prepare spaghetti squash for making lasagna boats?

To prepare spaghetti squash for lasagna boats, start by cutting the squash in half lengthwise with a sharp knife. Scoop out the seeds and discard them. Place the halves cut-side down on a baking sheet and roast at 400°F (200°C) for 35-45 minutes until the flesh is tender. Once cool, use a fork to scrape the flesh into spaghetti-like strands. Drain any excess moisture by placing the strands in a colander for a few minutes before stuffing the squash boats with your lasagna filling.

What ingredients work best for spaghetti squash lasagna boats?

The best ingredients for spaghetti squash lasagna boats include ricotta or cottage cheese, shredded mozzarella, grated Parmesan, marinara sauce, and cooked ground beef or turkey. You can add vegetables like spinach, mushrooms, or bell peppers for extra flavor and nutrition. Use Italian herbs such as basil, oregano, and garlic powder for seasoning. These ingredients mimic traditional lasagna layers while keeping the dish lighter and gluten-free.

Can I make spaghetti squash lasagna boats ahead of time and reheat them?

Yes, spaghetti squash lasagna boats can be made ahead and reheated. After assembling, cover the boats tightly with foil and refrigerate for up to 2 days. To reheat, bake at 350°F (175°C) for 20-30 minutes or until heated through. You can also freeze the assembled boats before baking by wrapping them individually in plastic wrap and foil, then thaw in the refrigerator overnight before baking to prevent sogginess.

Are spaghetti squash lasagna boats suitable for a low-carb diet?

Spaghetti squash lasagna boats are a great low-carb alternative to traditional pasta lasagna because spaghetti squash contains fewer carbohydrates than noodles. One cup of cooked spaghetti squash has about 10 grams of carbs compared to about 40 grams in regular lasagna noodles. This makes the dish suitable for those following low-carb or keto-friendly diets while still enjoying the flavors of classic lasagna.

How can I make spaghetti squash lasagna boats vegetarian?

To make vegetarian spaghetti squash lasagna boats, omit the meat and replace it with vegetables like mushrooms, zucchini, or eggplant sautéed with garlic and onions. You can also add cooked lentils or textured vegetable protein for protein. Layer the veggies with marinara sauce and cheese as usual. This creates a hearty and satisfying vegetarian lasagna that still boasts rich flavors without meat.

Spaghetti Squash Lasagna Boats: Cheesy Meat Filling Recipe

Name: Spaghetti Squash Lasagna Boats
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: – 2 medium spaghetti squashes, halved lengthwise; – 1 Tbsp olive oil; – 2-3 garlic cloves, minced; – 3-4 cups baby kale, roughly chopped; – 1 cup part-skim ricotta cheese; – 1 cup shredded mozzarella cheese (split into 1/2 cup for the filling and 1/2 cup for topping); – Pinch of salt; – Juice of 1/2 lemon (to taste); – 1 Tbsp olive oil; – 2-3 garlic cloves, minced; – 1 lb (approximately 450 g) ground turkey; – 1 x 28-oz (approximately 795 g) can crushed tomatoes; – 1-2 cups chicken or chopped (as per recipe); – Salt and freshly ground black pepper, to taste

Description

🌱 This low‑carb twist on classic lasagna swaps noodles for tender spaghetti squash, cutting calories while keeping comfort.
🍝 A rich kale‑ricotta filling and savory turkey‑tomato sauce make each boat hearty and satisfying.

Ingredients

– 2 medium spaghetti squashes, halved lengthwise

– 1 Tbsp olive oil

– 2-3 garlic cloves, minced

– 3-4 cups baby kale, roughly chopped

– 1 cup part-skim ricotta cheese

– 1 cup shredded mozzarella cheese (split into 1/2 cup for the filling and 1/2 cup for topping)

– Pinch of salt

– Juice of 1/2 lemon (to taste)

– 1 Tbsp olive oil

– 2-3 garlic cloves, minced

– 1 lb (approximately 450 g) ground turkey

– 1 x 28-oz (approximately 795 g) can crushed tomatoes

– 1-2 cups chicken or chopped (as per recipe)

– Salt and freshly ground black pepper, to taste

Instructions

1-Preheat your oven to 350°F (175°C). Slice each spaghetti squash in half lengthwise, scoop out the seeds, and place them cut-side up in a baking dish.

2-Bake uncovered for 50-60 minutes, until the flesh is tender and can be shredded with a fork.

3-While the squash bakes, heat 1 Tbsp olive oil in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, then add ground turkey, breaking it up with a spoon, and cook until browned.

4-Stir in crushed tomatoes, salt, Italian herbs, wine or vinegar, and bring to a simmer. Cook for 20 minutes, then thin with broth to reach a saucy consistency.

5-In a skillet, heat 1 Tbsp olive oil over medium heat. Add garlic, sauté briefly, then toss in kale and cook until wilted. Transfer to a mixing bowl, add ricotta, 1/2 cup mozzarella, salt, and lemon juice; mix well. Gently fold in the roasted spaghetti-squash strands.

6-Fill each squash shell with the kale-ricotta mixture, spreading evenly. Spoon a generous amount of tomato-turkey sauce over each filled boat, then sprinkle the remaining 1/2 cup mozzarella on top.

7-Increase oven temperature to 425°F (220°C) and bake for 10 more minutes until the cheese is melted and bubbly.

Notes

⏱️ Speed up the squash by microwaving the halved squash for about 12 minutes before shredding.
❄️ Freeze any leftover tomato‑turkey sauce in airtight containers for up to 3 months; reheat and use for future meals.
🥦 For a vegetarian version, omit the turkey and add cooked lentils or extra beans to the sauce for protein.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 boat (½ spaghetti squash)
Calories: 455 kcal
Sugar: 6 g
Sodium: 800 mg
Fat: 17 g
Saturated Fat: 12 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 42 g
Cholesterol: 250 mg

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