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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.
That’s why eggplant lasagna and lasagna stuffed peppers make regular appearances at our house. They are e-a-s-y and the whole family loves them.
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.
Watch for added sugar or fillers in the marinara sauce and Italian seasoning. I like this sauce and this seasoning if ordering online.
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:
Click 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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RECIPE CARD
Low Carb Stuffed Spaghetti Squash Lasagna Boats Recipe With Meat
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!Ingredients
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Spaghetti Squash
Meat Layer
Cheese Layers

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Click on the times in the instructions below to start a kitchen timer while you cook.
Spaghetti squash
Meat Layer
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.
Assembly
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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Recipe Notes
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.
Video Showing How To Make Spaghetti Squash Lasagna Boats:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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73 Comments
Lori Current
I’ve always been intimidated by spaghetti squash. Lol. Fear not! Maya made it super easy and sooo delicious!
Pam Johnson
OMG my husband said it was the best thing he has eaten in a long time! I am newly diagnosed type 2 diabetic and have tried so many recipes and this is by far the best! I got to eat without crying for a change! Thank you for the great recipe!
sunni
OMG…this recipe is the bomb,….had to sub ricotta with cottage cheese and used spicy salsa instead of marinara, only because that is what i had…but thank you for this delish dish…shared and everyone loved it…going to make it again soon….YUMMM…<3
Deanna
This is a Keeper recipe we really enjoyed being able to eat lasagna with out the pasta .THANK YOU for sharing recipe.
Toni A. Nigg
Looks really good. I’d like to know how much of the fat is saturated fat. Also the salt content. I have to watch both of these.
Wholesome Yum M
Hi Toni, I don’t have that information but you can copy and paste the recipe into an online recipe calculator for an accurate calculation of saturated fat. Enjoy!
Libby
Sooooo good
Cheryl
This looks amazing will be trying this in the next day or two.
sarah
This was delightful! My husband and I both enjoyed it and we will definitely be making it again.
Naty
Tried it and it came out excellent. The whole family approved and wanted more. Even the toddler.
Madeline
This recipe was absolutely delicious! My parents who don’t always enjoy healthy alternatives, LOVED this. 🙂
Anjuli Alger
So delicious Just made it!!!
Stephanie LeBlanc
Great recipe. When frying up the garlic and ground beef, I also added diced onions and diced fresh mushrooms. I didn’t have any crushed tomatoes so I used 2 cans of diced tomatoes and added marinara seasonings. I was able to halve the recipe because it’s only my hubby and me. So I have a half a spaghetti squash to use the strands in another way. Really enjoyed it and a green salad would be a great addition to this. Enjoy!!
Pamela
I was disappointed w/this recipe. It was easy to put together. I had all the ingredients on hand. My husband is not a fan of spaghetti squash but was will to try it.
We both agreed something was missing. Glad I tried it though – I’ve had it downloaded for a while. It was nutritious so that’s good.
Wholesome Yum M
Hi Pamela, I’m sorry your family didn’t love this recipe. I have several other spaghetti squash recipes if perhaps it was the lasagna that wasn’t your taste. The following all use spaghetti squash: Buffalo Chicken Casserole, Pad Thai, Chicken Alfredo, and Carbonara.
Sue
This was delicious! I didn’t miss the pasta at all. I did a bit less ground beef and added a sausage, crumbled! Good thing it is low carb since I went back for seconds. Thanks
Terra
This turned out really good! I’ve made spaghetti squash before and did not like it. I added fresh oregano to the sauce but other than that no adjustments to the recipe.
Kathy Jarrell
This was an awesome recipe, quick to make and directions were great, I just love your sight. My husband has been on a low carb lifestyle for about 3 weeks, this recipe was so good, and filled him up! I did have 2 sustitutions, venison and cottage cheese in place of the ricotta. Yum!! This will be a definate go to recipe. Thanks
Meredith
Have you tried making this a day ahead and then popping it in the oven the evening you want to eat it?
Wholesome Yum M
Hi Meredith, That should be fine. I will need to be in the oven a bit longer to heat through and melt the cheese, so keep an eye on it.
CHERYL FAVREAU
Easy to make, came out delish! I put the squash in the pressure cooker, took 7 minutes. That way its under 30 minutes to make…
Wendy
I didn’t read it all before I put all the cheese together so the mozzarella is in the mix. I hope it turns out ok?
Wholesome Yum M
Hi Wendy, I’m sure it will still turn out fine, just without the layers of cheese throughout.
cecilia mims
This looks really good, but I think I would find it much easier to serve baked in a casserole dish. Is there any reason not to do that?
Wholesome Yum M
Hi Cecilia, You still have to bake the spaghetti squash first, but this dish can absolutely be built in a casserole dish.
P
Made it and it was great, would be nice to have the recipe without all the other fluff. Seriously had to scroll for days just to get the recipe. I understand folks live to share but seriously clear and concise is super considerate to your reader.
Maya | Wholesome Yum
I’m glad you liked the recipe! I try to provide valuable tips and answer questions in my posts, but if you prefer to go directly to the recipe, you are welcome to use the “jump to recipe” button at the top.
Mindy
What a fabulous recipe.
We loved it!
Rommel Artis
Yes we made it absolutely outstanding
JD
I made this for dinner last night – kids got to help with the food prep too! I was skeptical when I reviewed the ingredients, but it was very tasty. In fact, just about every recipe I’ve tried so far has been good.
Angie McIntosh
This is my favorite low carb meal. I made it as a casserole instead of putting it in the squash bowls. Yummy!
Sherrey
I made this tonight needed a new idea to help tame my husbands eating habits with Type 1 Diabetes….it’s hard!!….. this is super simple and had a great flavor I would recommend added more seasoning to taste because going by the recipe I lost the flavor of the Italian seasoning so I added more ..but over all an amazingly simple and great tasting meal ♥️
Shirley
Excellent! The only thing is I did not have an hamburger so I substitute with sausage and added some chopped pepperoni. It was so flavorful!
Jerica
I started using this recipe last year when I went low carb to lower my blood sugar after an unexpected type 1 diabetes diagnosis. It’s sooooooo good! I am hooked! I more recently learned I have high cholesterol so I made adjustments to meet my lower fat diet. I use ground turkey & low fat cheese. It’s still delicious! Highly recommended!
Anita
So good!! Thanks for sharing this recipe!!! I used a ground turkey and ground beef blend. Otherwise followed your recipe. Even my picky eater daughter loved it!
Wilhelmina
This is just what I needed right now – hearty, satisfying and healthy!
Lauree
This recipe is misleading. If you eat this according to the recipe you must multiply the nutritional info by 3.5, which makes this over 25 g. Carbs. I was disappointed once I read further. Doubtful that I will devote the time to such a high carb dish.
Maya | Wholesome Yum
Hi Lauree, I’m not sure why you would multiply nutrition info by 3.5? A serving is 1 cup, and the recipe makes 7 servings.
Anna
I get it. Lauree was thinking one whole “squash boat” per person. She might not be familiar with how humongous spaghetti squash can be and might have been thinking spaghetti squash are smaller, like the size of a summer squash. Anyway, she can be forgiven for thinking that because the photos and video all show the whole half-squash “boat” as if that was one serving. One photo even has a fork full coming out of the whole boat as if that was a single serving. Would you have photographed someone digging a forkfull out of a full casserole of old style lasagna? Mama would have been so mad if someone stole a forkful out of the family dish.
I had the opposite concern because, knowing how humongous a spaghetti squash can be, I worried it looked like far too big a serving. Indeed, when I did look for servings I was very surprised that out of two halves you got an ODD NUMBER of servings. For ease of serving I just cut each squash boat in quarters, (which ends up with 7/8 of the nutrition info given below the recipe). So, thank goodness I can get carb manager to compute the actual nutrition in 7/8 of a serving.
So, two requests: 1) please put at least one photo of a SINGLE serving with each recipe 2) please repeat the serving size and number of servings per recipe down by the nutrition info (it saves a lot of jumping around and makes things easier and more convenient).
Thanks for another interesting low carb recipe.
Shadi Hasanzadenemati
We’ve been making this recipe and loving it, thank you!
Karly
This was such an amazing recipe, I think I finally got my family convinced on spaghetti squash! Thank you for this amazing meal!
Karen
Thanks so much for posting this delicious recipe! I made it once and enjoyed it, and have been tweaking it to make it just right for my family. I posted my own version on my new website today. Thanks for the inspiration!
Josie
I made it vegetarian using vegetarian meat crumbles – so yummy it’s been barely a week and we’re having it again because it was sooo good the first time! Our squashes were pretty small so it didn’t make as many servings, but no biggie. 🙂 can’t recommend it enough!!
Jenni
Made this last night…sooooo good! I think it is even better the next day!!!
Nellie Tracy
I love delicious low carb meals! This is a great one and a definite favorite!
Shadi Hasanzadenemati
Thank you for the delicious recipe! My family loved it and we’re planning to make it again!
Irene Torres
Made this for dinner and it was amazing. But I instead of ground beef I used spicy Italian sausage and still added the same amount of ingredients in the recipe. Very tasty with extra spicy kick to it. I will definitely make this again.
Maya | Wholesome Yum
I love to hear that, Irene! Thanks for stopping by!
Lorraine
I just got done making above recipe.. can’t wait to taste it.. looks just like pic.. thanks
Maya | Wholesome Yum
Glad to hear that, Lorraine! Hope you liked it!
Eunice
Beautiful recipe. Loved how easy it was, and absolutely delicious. Made a few changes only because it was what I had in the fridge and pantry. My squash was small, so with extra spaghetti strands did some in individual crocks. Awesome results. Thank you ❤️
Maya | Wholesome Yum
I am so happy you liked them, Eunice! Please come back again soon!
Jess
First, I have to say that this was my first time cooking spaghetti squash, but your directions were spot on, so thank you! I had no idea how much one would make, lol! I made two, thinking that one wouldn’t be enough for my family of four… Boy was I wrong! One squash produces SO. MUCH. FOOD.
Now, onto the recipe… This lasagna is AMAZING!! My entire family devoured it, especially my 16 year old. He had 3 bowls for dinner and ate the rest for lunch the next day. Thank you for taking the time to perfect these recipes and share them with us. I look forward to trying many more of them!
Maya | Wholesome Yum
I am so happy your whole family liked it, Jess! Thanks for stopping by!
Nik
Made these last night and it was AMAZING!!!! My husband even loved it 🙂
Maya | Wholesome Yum
Yay! So happy you and your husband liked them, Nik!
Nicole Soltis
How much is the nutritional value for just the meat part? I did 1lb but still 1/2 cup of Rao’s. Can you help?
Maya | Wholesome Yum
Hi Nicole, Unfortunately I don’t have the nutrition breakdown for just parts of the recipe. Any online calculator should work by just entering the ingredients there.
Judy
We try not to eat so much ground beef. Can ground turkey breast be substituted and if so does it change the carbs?
Maya | Wholesome Yum
Hi Judy! Yes, you can easily use ground turkey. It shouldn’t change the carb count but it might have less fat. Thank you!
Chris Brackston
How do you measure 4/21 of a cup? How ridiculous!
Maya | Wholesome Yum
Hi Chris, You must have changed the number of servings on the recipe card. Of course not very recipe can easily scale to any number of servings. The original recipe makes 7 1-cup servings and none of them are weird amounts that can’t be measured. I usually recommend just making the entire recipe and storing leftovers. Sometimes selecting a smaller or larger number of servings works out, but sometimes you end up with weird amounts like you discovered.
Chris Brackston
I did as we are only 2 ! Going to try a smaller squash and just run with it ! Keep up the great work, much appreciated !
Maya | Wholesome Yum
Thank you, Chris!
Jim H L
Another winner, we loved it!
we used a small spaghetti squash & it was a lot for the two of us.
Thank you, Maya.
Maya | Wholesome Yum
Thank you, Jim!
Carol
So one squash, 2 halves, serves 8?
Maya | Wholesome Yum
Hi Carol, I usually get about seven servings from this recipe.
Julie Johnson
Sorry, I cannot eat cheese or sugars so it’s had to find good recipes to suit but you do have some good recipes that I can alter a bit. I’m gluten-free.
Maya | Wholesome Yum
Hi Julie, sorry to hear you’re having a hard time finding recipes to suit your needs. I have a keto & low carb support group on Facebook if you’re interested in some extra help. There are lots of supportive people there that like to share their recipes, tips, and tricks. It’s completely free and I hope you’ll join us!
Kim
Is that serving size correct? seven servings out of one squash and 1/2 lb of ground beef. Sorry, just can’t see how you would serve seven.
Maya | Wholesome Yum
Hi Kim, yes, this recipe makes seven 1-cup servings. It is quite filling! If you don’t find it to be enough for you I would recommend adding some extra veggies to your meal.
Casie
I only got 4 1cup.servings and when I added it to a recipe calculator if showed 12g a carbs per serving! I love this recipe but I’m going to have to change it to be lower carb.