Stuffed spaghetti squash lasagna is one of my favorite easy ways to make a comforting pasta meal that won’t weigh you down! Similar to my eggplant lasagna and lasagna stuffed peppers, these spaghetti squash boats get smothered in meat sauce and cheese for bold flavor with a hearty dose of veggies — but they also have a beautiful presentation by serving them in the shells. If you like spaghetti squash, don’t forget to try my spaghetti squash casserole.
What Is Stuffed Spaghetti Squash?
Stuffed spaghetti squash recipes take a halved spaghetti squash and load it with fillings — usually some combination of cooked meats, sauces, and cheese. Since this squash naturally creates pasta-like strands, it’s the perfect base for lasagna flavors!
Ingredients & Substitutions
This section explains how to choose the best ingredients for meat stuffed spaghetti squash, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Spaghetti Squash:
Spaghetti Squash – Choose a medium spaghetti squash (about 4-6 pounds) with a firm exterior and minimal nicks. A large spaghetti squash would work as well.Olive Oil – I use extra virgin olive oil, but any cooking oil you prefer will work.Sea Salt
Meat Layer:
Olive Oil – For browning the meat. Other cooking oils, such as avocado oil, would also work.Garlic – Fresh garlic tastes excellent, but you can also use jarred minced garlic.Ground Beef – I typically use grass-fed 85/15 ground beef, but you can also substitute ground turkey, Italian sausage (with casings removed), or any ground meat you prefer.Marinara Sauce – Use a jarred marinara to save time, or make sugar-free marinara sauce with crushed tomatoes and a few other simple ingredients.Italian Seasoning – Get a pre-made mix at the store, or make homemade Italian seasoning.Sea Salt & Black Pepper
Cheese Layers:
Ricotta Cheese – A classic choice for lasagna! Any variety (whole milk, skim, etc.) will work. Cottage cheese would work as a substitute in a pinch.Parmesan Cheese – Use a grated variety to add more body to the cheese layers, but shredded also works.Olive Oil – Make the cheese mixture easier to combine with the squash.Sea SaltMozzarella Cheese – For sprinkling on top of the spaghetti squash lasagna boats.
How To Make Spaghetti Squash Lasagna
This section shows how to make healthy stuffed spaghetti squash lasagna, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Storage Instructions
Store: Keep each spaghetti squash boat covered in an airtight container in the fridge for up to 3 days.Meal prep: Prepare squash, sauce, and cheese layers separately and assemble when ready to serve. Alternatively, make the entire recipe and store individual portions in glass containers.Reheat: Heat leftovers in a 350 degree F oven, or in the microwave, until warm.Freeze: You can freeze this stuffed spaghetti squash recipe, but remove it from the “boat” first. Transfer spaghetti squash stuffing to a freezer safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
What To Serve With Spaghetti Squash Boats
When you serve spaghetti squash stuffed, it tends to be a filling meal all on its own! But if you like, you can pair it with these easy sides: You’ll need one big enough to mix in the cooked spaghetti squash.
Chopped Salads – Try this dish with Italian marinated artichoke salad, Greek salad, Caprese salad, or chopped Mediterranean salad.Pan Cooked Veggies – Serve this meal with sauteed mushrooms or sauteed eggplant.Baked Veggies – Pair squash with baked ratatouille, cheesy yellow squash casserole, or oven roasted green beans.
More Healthy Pasta Recipes
Missing pasta? Get all the comforting flavor with real ingredients using these easy recipes. Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it! Cook time above assumes the faster way of cooking the spaghetti squash (cut in half), and cooking the ground beef in parallel.
