Roasted Spaghetti Squash Lasagna Boats
A lighter, low-carb twist on classic lasagna, using roasted spaghetti squash as the noodle-like base, layered with a rich meat sauce and melted mozzarella.
- Prep10 min
- Cook1h
- Total1h 10m
- DifficultyEasy
- Servings4
This recipe turns spaghetti squash into a delicious, veggie-packed lasagna that's perfect for weeknights. The squash is roasted until tender, then shredded into spaghetti-like strands and layered with a savory beef and tomato sauce, topped with cheese and broiled to golden perfection.
It's a great way to enjoy all the comforting flavors of lasagna without the heaviness of traditional pasta. The prep is quick, and the result is a satisfying, family-friendly meal that feels indulgent yet light.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 400°F.
- Cut the spaghetti squash in half lengthwise, scoop out the seeds and discard. Season the cut sides with salt and pepper, then place them cut side down in a baking dish with about 1 inch of water. Bake until fork-tender, about 45 minutes.
- While the squash roasts, heat the olive oil in a large deep skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook, breaking it up with a spoon, until lightly browned, about 5 minutes.
- Add the diced onion and minced garlic, season with oregano and basil, and cook until the onion is fragrant and starting to soften, about 5 more minutes.
- Stir in the crushed tomatoes and tomato paste. Mix well, bring to a simmer, then reduce the heat and let it bubble gently for 30 minutes.
- When the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Set aside half of the strands from each half.
- To assemble, season the squash strands left in the shells with salt and pepper. Spoon some of the meat sauce over them, then top with the reserved strands, add more sauce, and finish with the shredded mozzarella.
- Return the stuffed squash to the baking dish and broil until the cheese is melted and bubbly, about 5 minutes.
- Serve the squash boats as they are, garnished with fresh basil.
💡 Tips
- When buying spaghetti squash, look for ones that feel heavy for their size with a firm, unblemished skin.
- If you prefer a spicier sauce, add a pinch of red pepper flakes with the garlic.
- Leftovers can be stored in the fridge for up to 3 days; reheat in the oven to keep the squash from getting soggy.
Inspired by a recipe from FeelGoodFoodie