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These Spaghetti Squash Lasagna Boats with Ground Beef are a great, healthy addition to your weekly rotation! Not only are they a bit quicker (and easier) than traditional lasagna, but they have all of the flavor without the heaviness.
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Making spaghetti squash has become pastime of mine, as you can see from this pizza-stuffed spaghetti squash recipe, and this Boursin cheese chicken spaghetti squash. I really like spaghetti squash, because being a squash, it’s perfect for gut health and for those of us that don’t like to have a lot of carbs at dinnertime. Lunch, however, is another story (give me all the carbs).
Why I'm loving this recipe
Because spaghetti squash is naturally rather neutral in flavor but reminds me a lot of al-dente spaghetti noodles, I wanted to create something really flavorful and not lacking in meat or cheese. The noodles are sturdy enough to stand up to heavy ingredients piled on top, therefore my two loves: lasagna and spaghetti squash, got combined and turned into these awesome Spaghetti Squash Lasagna Boats, with ground beef, because it’s my family’s favorite ground meat to use in recipes.
Ingredients + substitutions you can make
- Spaghetti squash - we can’t really make a substitute here, it’s the star of the show. This squash is perfect as a pasta “substitute” because when cooked, the sides become al-dente strands of squash noodles.
- Olive oil - for rubbing your squash before baking. You can use any neutral-flavored oil.
- Salt and pepper - for seasoning your squash. I’m intentionally keeping things simple here, you can get creative (and I suggest you do!) and use more seasonings in your cabinet. Adding garlic or onion powder, Italian seasoning, or red pepper flakes would be a great starting point.
- Marinara sauce - or any jarred sauce that you have handy will work.
- Ground beef - I used ground beef because that is what my family prefers, however you could swap it for a 1:1 ratio of ground turkey for a similar flavor. Or do half ground beef, half ground turkey or chicken to lighten things up.
- Ricotta cheese - this will be the base of your cheese filling. Part-skim or whole milk ricotta works, I don’t think you should try to make substitutions here. I mainly get asked about cottage cheese, and frankly it’s too watery and just doesn’t work well with spaghetti squash (which sometimes can get watery). As you can see I’m not a fan of making any swap for ricotta cheese.
- Mozzarella - to flavor your cheese. It also has a nice stretch to it.
- Parmesan - for more flavor and some saltiness. You could swap the parmesan for romano or Asiago.
- Egg - the egg simply binds your cheeses together so that they don’t end up sliding right out and off the side of your squash or separating.
How to make it
Let’s talk briefly about how this process will go, but for the full recipe scroll down to the recipe card.
First you’re going to preheat your oven and prep your squash.
Cut your spaghetti squash in half lengthwise to create boat shapes. Scoop out the seeds.
Rub each squash with oil and give it a generous seasoning with salt and pepper.
Place them on a baking sheet and then prep the rest of your ingredients.
While the squash is baking in the oven, assemble your sauce by browning ground beef and then adding your marinara sauce.
Turn the heat off and then assemble the cheese by mixing your ricotta, mozzarella, parmesan, and egg together.
Finally assemble the boats by pulling them out of the oven, flipping them over, then layering in your cheese mixture and then top with sauce.
Bake for a little longer, until the cheese is bubbly and cooked through. Top with some shredded mozzarella if you’d like and put it back in the oven until it’s melted.
If there’s extra sauce, use the rest for serving!
Helpful tips
- Cutting the spaghetti squash - if you’re having trouble slicing into the squash, poke some holes in the skin with a fork and microwave it for 2-3 minutes. It’ll soften up enough to cut more easily.
- Wash your squash - I’ve been told I’m crazy for doing this, but who knows where this squash has been (at the least we know it’s been in the dirt), and since we’re serving this straight from the squash, I like to give it a good wash before cutting and preparing it. Just to be on the safe side!
More cozy recipes you'll love
If you love spaghetti squash, try these similar recipes, they're family favorites!
Ingredients
FOR THE SQUASH
- 2 medium-large spaghetti squash
- 3 tbsp olive oil
- 1 tsp each: salt + pepper
FOR THE SAUCE
- 28 oz marinara sauce about 3 cups
- 1 lb ground beef
- 1 tsp each: salt and pepper *use as needed
FOR THE CHEESE
- 16 oz ricotta cheese about 1 ½ cups or 1 small container
- 1 cup shredded mozzarella + *optional* extra reserved for topping as needed
- ½ cup parmesan grated
- 1 egg
Instructions
FOR THE SQUASH
- Preheat your oven to 425 degrees F.
- Cut your spaghetti squash(s) in half lengthwise (to create boats) and scoop out the seeds.
- Poke some holes in the skin so that it can ventilate while baking.
- Rub each squash with olive oil and give it a generous seasoning with salt and pepper.
- Place them face down on a parchment-lined baking sheet and bake for 25 minutes. .
FOR THE SAUCE
- While the squash bakes, add your ground beef to a pan over medium heat and brown it until it’s cooked through. Season with salt and pepper as you see fit. Drain any excess fat or dab it up with a paper towel.
- Add the marinara and give it a mix. Turn the burner off and make the cheese mixture.
FOR THE CHEESE
- Add the ricotta, mozzarella, parmesan and egg to a bowl and mix it until it’s combined.
FOR ASSEMBLING THE LASAGNA BOATS
- After the spaghetti squash has baked for 20 minutes, take them out of the oven, flip them over and layer in the cheese. Mix the cheese mixture equally between all 4 boats.
- Next add a layer of sauce, if there is leftover sauce that’s okay, just let it hang out over low heat and use the extra for serving.
- Return it to the oven, keep it face up, for another 20 minutes.
- When the timer goes off, feel free to add a little more shredded mozzarella cheese on top and return it to the oven until it melts.
- Serve it with the extra meat sauce.
Notes
Nutrition
Have leftovers?
Leftovers? Lucky! To save those in the best way possible, simply scoop the cooked squash from the shell and into an airtight container. Refrigerate for 2-3 days.
To reheat them you can vent a microwave-safe container and warm in 30 second-1 minute intervals until warmed through.
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