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It’s getting close to the end of January. Are you still sticking to your resolutions? If you’re tempted to waver – or if you’re just looking for healthy meals that taste great – low carb comfort food recipes can really help. Like these low carb stuffed spaghetti squash lasagna boats.
I’m a huge fan of keto comfort food. And, it doesn’t get any better than the Italian flavors of lasagna.
These low carb spaghetti squash lasagna boats came about like many of my recipes. I had ingredients I needed to use up. And, I was looking for more ways to enjoy the flavors of lasagna.
Want to do the same? You might not even need a trip to the grocery store! Check out these simple ingredients…
Ingredients for Lasagna Stuffed Spaghetti Squash
Lasagna stuffed spaghetti squash is a great recipe to make unplanned. All the ingredients are common. You can find them at any grocery store.
In fact, I often just have everything I need at home at any given time. Hooray for spur-of-the-moment dinners! You just wouldn’t expect the result to be as delicious as spaghetti squash lasagna, right?
The list of ingredients may seem a little long on the recipe card, but don’t let it deter you. That’s only because we repeat some of the ingredients. As always, we’re sticking with ten ingredients or less.
All you need for this Italian lasagna stuffed spaghetti squash recipe is olive oil, sea salt, black pepper, garlic, ground beef, marinara sauce, Italian seasoning, and three cheeses.
Like most lasagna recipes, the cheeses are ricotta, parmesan, and mozzarella. But, if you have something else you want to use, why not?
Oh, and you need spaghetti squash. Obviously. (Duh! They are lasagna stuffed spaghetti squash boats!)
That’s usually the only ingredient I need to run out and get when I need to make this recipe. But the first time, it was the squash in my pantry that prompted me to make it.
You can easily find ones without weird stuff at the store, too. Otherwise, it’s not complicated to make them yourself at home, if you have the time.
Layers in Low Carb Spaghetti Squash Lasagna with Meat
Spaghetti squash lasagna boats have three layers. These include cheesy parmesan ricotta spaghetti squash, beef marinara, and melted mozzarella.
I was undecided about keeping the spaghetti squash strands separate versus mixing them in with the parmesan and ricotta. I tried both ways, but it tastes better when the spaghetti squash layer is cheesy.
Feel free to keep them separate if you prefer. If you do, you’ll want to add more salt to the strands. Then, layer the ricotta and parmesan mixture on top.
The best part about this low carb spaghetti squash lasagna with meat is that you can prepare the layers in advance. Simply make each layer according to the instructions, and store in glass containers in the fridge. When you are ready to serve, assemble the spaghetti squash boats and heat in the oven.
You could also do the assembly ahead of time if you wanted to. But, the downside is that the marinara may seep through the multiple layers. It would still probably taste fine, though.
How To Make Spaghetti Squash Lasagna Boats
The steps for how to make spaghetti squash lasagna boats are very simple. Don’t be put off by the number of them!
Everything is very straightforward. And, you can prepare multiple layers in parallel to save time.
Start by roasting the spaghetti squash in the oven. I use a higher temperature to do it faster, and you can find instructions for instructions for how to bake spaghetti squash here.
Meanwhile, saute the garlic in a little oil. Add the ground beef, season with salt and pepper, and cook until browned.
Once the beef is cooked through, add the marinara and seasoning. Simmer everything together.
You can make the cheesy layer at the same time, too. Stir together the ricotta, parmesan and a little olive oil in a large bowl. You’ll add the spaghetti squash to it later, so make sure there is enough room.
Finally, all that’s left is the assembly of your stuffed spaghetti squash lasagna with meat. To start, mix the squash strands into the bowl with the cheeses.
Now, just alternate the layers inside the empty shells – spaghetti squash, beef marinara, and mozzarella. You can do just one layer of each to keep it simple, or multiple thin layers if you want that layered aspect of lasagna.
You’re probably not too surprised that I usually do it the easy way!
Place the assembled spaghetti squash lasagna boats into the oven to melt the cheese. It’s up to you how much you want it to brown. I sprinkled with a little parsley at the end for color, but that’s totally optional.
There you go – easy, low carb lasagna stuffed spaghetti squash!
Tools To Make Spaghetti Squash Lasagna Boats
Tap the links below to see the items used to make this recipe.
- Meat Chopper – This handy utensil makes breaking up any type of ground meat a breeze. It’s the only tool I use for ground beef in this spaghetti squash boat recipe.
- Baking Pan – A sturdy quarter sheet pan is so useful for family meals like this. Two spaghetti squash halves fit perfectly on the pan.
- Marinara Sauce – If you’re in a pinch and don’t have time to make the sauce for your lasagna boats, then try this ready made version. The flavor and texture is very nice, and it’s low carb to boot!
Low Carb Stuffed Spaghetti Squash Lasagna Boats Recipe With Meat
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Low Carb Stuffed Spaghetti Squash Lasagna Boats Recipe With Meat
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Meanwhile, heat the remaining tablespoon of oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.
Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes. If it's done before the squash is ready, cover to keep warm.
Ricotta Parmesan Cheese Layer
Meanwhile, stir together the ricotta cheese, parmesan cheese, and a tablespoon olive oil in a large bowl. (The bowl should be large enough to add the spaghetti squash strands later.) Set aside.
When the spaghetti squash is done cooking, take it out of the oven, but leave it on at 425 degrees F (218 degrees C).
Cut the squash in half lengthwise (if you cooked it whole and it is not cut yet). Place open side up onto the baking pan and use a fork to release strands.
Transfer the spaghetti squash strands into the large bowl with the ricotta and parmesan cheeses. Mix together. Season with sea salt to taste.
Stuff the spaghetti squash mixture back into the empty shells on the baking pan. Top with beef marinara mixture. Sprinkle shredded mozzarella on top. (If desired, you can create several thinner layers of each mixture, but I usually keep it simple with just one of each layer.)
Return the lasagna spaghetti squash boats to the oven for about 10 minutes, until the cheese melts.
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Serving size: 1 cup
Cook time above assumes the faster way of cooking the spaghetti squash (cut in half), and cooking the ground beef in parallel.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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