Spaghetti Squash Boats recipe creates layers of delicious and healthy low carb meal. The texture, the flavor, the smell and the calories, all are to die for! Get a great and light dinner, that it isn’t stressful to make. This Spaghetti Squash Boats recipe is healthy comfort food in one meal. So get the cook inside of you and make this now, you don’t want to miss this goodies!
Low Carb Spaghetti Squash Lasagna Boats with Meat Recipe by Maya Krampf
Lasagna stuffed spaghetti squash is a great recipe to make unplanned. All the ingredients are common. You can find them at any grocery store. 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.
Layers in Spaghetti Squash Boats
Spaghetti squash lasagna boats have three layers. These include cheesy parmesan ricotta spaghetti squash, beef marinara, and melted mozzarella. 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.
Spaghetti Squash Boats
- 1 medium Spaghetti squash
- 4 tsp olive oil divided
- Sea Salt
- 1 tbsp olive oil divided
- 2 cloves garlic
- 1/2 lb ground beef
- 1/2 tsp Sea Salt
- 1/8 tsp black pepper or more if you like it spicy
- 1/2 cup Marinara Sauce
- 1 tsp Italian seasoning
- 2/3 cup ricotta cheese whole milk or 2%
- 1/3 cup Grated parmesan cheese
- 1 tbsp olive oil
- Sea Salt
- 2/3 cup mozzarella cheese shredded, divided
- Cook the spaghetti squash in the oven at 425 degrees F (218 degrees C).
- 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.