Spaghetti Squash Lasagna Boats

This spaghetti squash lasagna boat recipe is wholesome and comforting, and a great dinner when you’re craving a vegetarian Italian meal (but low carb).

this RECIPE

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How to Make Spaghetti Squash Lasagna Boats

1. Bake the Spaghetti Squash. Halve your squashes, scop out seeds, drizzle with olive oil, season, and bake at 375°F for 45–55 minutes until tender. Cool slightly, then fork into strands.
   
2. Make the Tomato Sauce. Simmer the garlic and crushed tomatoes in olive oil until thick, then stir in basil. In a bowl, mix the ricotta, spinach, and oregano.
   
3. Bake. Layer the ricotta mixture into squash boats, top with sauce and mozzarella, then bake 15–20 minutes until cheese is melted and bubbly. Garnish with basil.

Storage and Freezing Instructions

To Store: Keep the cooked lasagna boats in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through.

To Freeze: Assemble the spaghetti squash lasagna boats without baking, wrap tightly in foil or freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge and bake until hot.

Spaghetti Squash Lasagna Boats

This spaghetti squash lasagna boat recipe is wholesome and comforting, and a great dinner when you're craving a vegetarian Italian meal (but low carb).

Prep Time: 20 minutes mins

Cook Time: 1 hour hr 20 minutes mins

Total Time: 1 hour hr 40 minutes mins

Servings: 4

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Ingredients 

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• ▢ 1 spaghetti squash
• ▢ ½ cup frozen spinach, thawed and well drained
• ▢ 1 cup ricotta cheese
• ▢ ½ cup dried oregano
• ▢ 2 tbsp olive oil, divided
• ▢ 2 garlic cloves, minced
• ▢ 1 14 oz can whole San Marzano tomatoes
• ▢ 3 tbsp chopped fresh basil plus extra for serving
• ▢ 2/3 cup grated Mozzarella cheese
• ▢ salt and black pepper to taste

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Instructions 

• Preheat oven to 375ºF.
• Cut the spaghetti squash in half, lengthwise.
• Scoop out the seeds and ribbing.
• Drizzle the inside of the squash with one tablespoon of olive oil.
• Season with salt and black pepper.
• Bake in preheated oven for 45-55 minutes or until fork tender.
• Remove from the oven and allow to cool for 15-20 minutes.
• In a skillet heat the remaining olive oil.
• Add the garlic and cook for 30 seconds.
• Add the tomatoes and crush with spatula.
• Simmer the sauce until thickened, about 15 minutes.
• Season to taste with salt and black pepper.
• Stir in the basil and remove from the heat.
• In a bowl combine the ricotta, spinach and oregano.
• Season to taste with salt and black pepper.
• Use a fork to scrape out the squash meat from each half.
• Fill each boat with ricotta mixture.
• Top with marinara sauce and shredded mozzarella.
• Bake in preheated oven for 15-20 minutes or until the cheese is melted and bubbly.
• Top with extra fresh basil and serve.

Nutrition

Calories: 325kcalCarbohydrates: 25gProtein: 14gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 44mgSodium: 241mgPotassium: 498mgFiber: 7gSugar: 8gVitamin A: 3069IUVitamin C: 7mgCalcium: 438mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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