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Spaghetti Squash Lasagna Boats with Ground Beef

Course Main Course
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people
Calories 727kcal

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

*See the recipe card for photos and step-by-step instructions as well as leftover storage instructions.  
 

Nutrition

Calories: 727kcal | Carbohydrates: 5g | Protein: 44g | Fat: 58g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 563mg | Potassium: 474mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 852IU | Vitamin C: 0.01mg | Calcium: 551mg | Iron: 3mg