Spaghetti Squash Lasagna Boats – Cheesy, Low-Carb Comfort Food

There’s something incredibly cozy about lasagna—the cheesy layers, rich meat sauce, and bubbling goodness.

But when I’m looking for that same comfort in a lighter form, these Spaghetti Squash Lasagna Boats are my go-to.

They bring all the classic lasagna flavors—without the carb overload. Each bite is savory, creamy, and satisfying while still feeling fresh and veggie-forward.

Why You’ll Love This Recipe

Lighter than pasta – Spaghetti squash is a delicious low-carb alternative that doesn’t skimp on flavor.

All-in-one dinner – It’s a complete meal baked in its own “bowl.”

Classic lasagna taste – Ricotta, marinara, mozzarella—everything you love.

Great for leftovers – Holds up well for next-day lunches.

No layering fuss – Everything gets assembled easily in the squash halves.

What You’ll Need (Ingredient Highlights)

Spaghetti squash – The star of the show! Roasts into perfect “noodle” strands.

Lean ground beef – Adds protein and hearty richness.

Marinara sauce – Use your favorite jarred or homemade version.

Ricotta cheese – Creamy base layer with Italian seasoning.

Mozzarella + Parmesan – For those golden, gooey cheese pulls.

Italian seasoning – Adds depth and familiar warmth.

Salt & pepper – A must for balancing all the flavors.

Pro Tips Before You Start

Slice with caution – Spaghetti squash is tough; use a sharp chef’s knife and go slowly.

Roast cut-side down – Helps steam and soften the squash more evenly.

Let it cool before scooping – So you don’t burn your hands when shredding the strands.

Drain ricotta if watery – This helps avoid a soggy texture.

Broil for bubbly topping – Adds that irresistible lasagna finish.

How to Make Spaghetti Squash Lasagna Boats

Step 1: Prep and Roast the Squash

Preheat your oven to 400°F (200°C).

Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.

Place the halves cut-side down in a baking dish and bake for 50–60 minutes until fork-tender.

Let cool for 10 minutes before handling.

Step 2: Cook the Beef and Sauce

While the squash bakes, heat a skillet over medium heat.

Add the ground beef and cook until browned and fully cooked, breaking it up as it cooks.

Drain excess grease. Stir in the marinara sauce and let simmer for 2–3 minutes.

Season with salt and pepper to taste.

Step 3: Mix the Ricotta Filling

In a small bowl, combine ricotta cheese, Italian seasoning, a pinch of salt and pepper, grated Parmesan, and 1 cup of shredded mozzarella.

Mix well until smooth.

Step 4: Assemble the Boats

Once the squash is cool enough to handle, use a fork to scrape and loosen the flesh into spaghetti-like strands.

Leave them in the squash shells.

Stir about half the meat sauce into the shredded squash inside each half.

Spread the ricotta mixture evenly over the top, followed by the remaining sauce.

Step 5: Add Cheese and Bake Again

Sprinkle the remaining ½ cup mozzarella over each squash boat.

Return to the oven and bake for 10–20 minutes until everything is hot and bubbly.

For extra browning, broil on high for 2–3 minutes, watching closely.

Step 6: Cool and Serve

Let cool for 5 minutes before serving.

The filling will set slightly, making it easier to scoop and enjoy.

What to Serve It With

A crisp green salad with balsamic vinaigrette

Garlic bread or low-carb flatbread

Roasted Brussels sprouts or broccoli

A glass of red wine for an Italian-inspired night

Variations / Substitutions

Make it vegetarian – Swap beef for sautéed mushrooms or lentils.

Use ground turkey or chicken – For a leaner protein option.

Add spinach – Stir it into the ricotta for extra greens.

Spicy version – Add crushed red pepper flakes to the marinara sauce.

Dairy-free option – Use plant-based ricotta and shredded cheese.

Storage & Leftovers

Fridge: Store in an airtight container for up to 4 days.

Reheat: Microwave or bake at 350°F until heated through.

Freeze: Wrap in foil and freeze for up to 2 months. Thaw before reheating.

Meal prep: Prepare the components ahead and assemble just before baking.

FAQs

Can I microwave the squash instead of roasting?
Yes! Microwave cut-side down in a dish with a little water for 10–12 minutes until tender.

What’s the best way to cut spaghetti squash safely?
Microwave the whole squash for 3–5 minutes to soften slightly, then slice with a sharp knife.

Can I use cottage cheese instead of ricotta?
Yes, but blend it first for a creamier texture closer to ricotta.

Can I make this ahead of time?
Absolutely. Assemble the squash boats, cover, and refrigerate up to 24 hours.

Bake when ready to serve.

How do I prevent watery squash?
Roast cut-side down and let the strands cool slightly before mixing.

You can also lightly blot with paper towels.

Is this recipe keto-friendly?
It can be! Just ensure your marinara sauce has no added sugar, and use full-fat cheeses.

Can I double the recipe?
Yes, just use a larger baking dish or bake in batches.

Final Thoughts

These Spaghetti Squash Lasagna Boats are a weeknight win—easy, cheesy, and comforting without the heaviness of pasta.

I love how the squash soaks up all the savory sauce and melds with the creamy ricotta and golden cheese.

Whether you’re watching carbs or just want something cozy and wholesome, this dish satisfies every time.