Spaghetti Squash Lasagna Boats
This creative take on lasagna uses spaghetti squash as a base, filled with a savory ground beef marinara sauce and a cheesy ricotta mixture. Baked until bubbly and golden, these lasagna boats are the perfect comfort food without the carbs.
Ingredients
- 1 large spaghetti squash
- 1/2 lb lean ground beef
- 24 oz marinara sauce
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese divided
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Cut squash in half, remove seeds.
- Bake cut-side down for 50–60 minutes.
- Cool, then shred flesh with a fork.
- In a skillet, brown ground beef. Drain grease.
- Stir in marinara sauce, simmer 2–3 minutes. Season to taste.
- Mix ricotta, Parmesan, Italian seasoning, 1 cup mozzarella, salt, and pepper.
- Stir half the sauce into squash strands inside each half.
- See full steps with tips & photos → https://mischacrossing.com/spaghetti-squash-lasagna-boats/
Notes
- Vegetarian Option: Substitute the ground beef with a plant-based protein or extra veggies like mushrooms, zucchini, or spinach for a vegetarian option.
- Make Ahead: You can prepare the squash, meat sauce, and ricotta mixture ahead of time, then assemble and bake when ready to serve.