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High-Protein Spaghetti Squash Lasagna Boats

Close-up of a baked spaghetti squash lasagna served inside its own yellow squash shell, topped with melted cheese.
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Make satisfying, low-carb lasagna using spaghetti squash halves as the vessel. This recipe offers a high-protein, gluten-free alternative to classic lasagna.

Ingredients

Scale
  • 2 medium spaghetti squash
  • 1 tablespoon olive oil, plus 2 teaspoons divided
  • 2 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 pound ground turkey (or lean ground beef)
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • 24 ounce jar marinara sauce
  • 15 ounces part-skim ricotta cheese
  • 1 cup cottage cheese, low fat
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh basil, chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Cut each spaghetti squash in half lengthwise. Scoop out the seeds.
  2. Rub the cut sides of the squash halves with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Place cut-side down on a baking sheet.
  3. Roast for 35 to 45 minutes, or until the squash is tender when pierced with a fork. Remove from the oven and let cool slightly. Increase oven temperature to 425°F (220°C).
  4. While the squash cools, prepare the meat sauce. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add ground turkey, Italian seasoning, red pepper flakes, and minced garlic. Cook until the meat is browned, breaking it up as it cooks. Drain any excess fat.
  5. Stir in the marinara sauce. Simmer for 5 minutes. Season with remaining salt and pepper.
  6. Use a fork to scrape the flesh of the cooled squash into strands, leaving about a 1/2-inch border around the edges to keep the boat shape intact.
  7. In a medium bowl, combine the ricotta cheese, cottage cheese, beaten egg, 1/2 cup Parmesan cheese, and chopped basil. Mix well. This filling is great for your meal planning goals.
  8. Spoon half of the meat sauce into the bottom of each squash boat. Top the sauce evenly with the cheese mixture.
  9. Sprinkle the mozzarella cheese over the cheese mixture in each boat. Top with any remaining meat sauce.
  10. Bake at 425°F (220°C) for 15 to 20 minutes, or until the cheese is melted and bubbly.
  11. Let the boats rest for 5 minutes before serving. Top with extra Parmesan cheese if desired.

Notes

  • For a make-ahead option, assemble the boats completely, cover them, and refrigerate for up to 2 days before baking. Add 10 minutes to the final bake time if baking straight from the refrigerator.
  • If you are following a keto meal plan, ensure your marinara sauce has no added sugar.
  • This recipe is naturally gluten-free, making it an excellent choice if you avoid pasta.

Nutrition

Find it online: https://cutcooktaste.com/spaghetti-squash-lasagna-boats-recipe/