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Spaghetti Squash Lasagna Boats are an easy, low carb answer to serious lasagna cravings. They give you all the comfort and richness you love, without the heaviness of traditional pasta. With the option of a quick stovetop bolognese or a slow cooker version, this is a flexible recipe that works just as well for busy weeknights as it does for relaxed weekend cooking.
These Spaghetti Squash Lasagna Boats have genuinely worked their way into my regular rotation, and not just because they are lighter. They are deeply satisfying on their own, but they also pair unexpectedly well with a cozy dessert like my Boozy Cranberry Cobbler. That warm, tangy sweetness makes the perfect little finale to balance the savory richness of this spaghetti squash lasagna bake.
What Makes This Recipe So Good
What makes this Spaghetti Squash Lasagna Boats recipe so good is how it delivers real lasagna comfort without feeling heavy or overly rich. Roasting the squash first helps remove excess moisture, so the strands stay tender but not watery, giving this spaghetti squash lasagna the structure and bite you want from a proper baked dish.
Another reason this spaghetti squash lasagna recipe works so well is its flexibility. Whether you use a quick bolognese or a slow-simmered sauce, everything layers neatly into the squash shells and bakes into a cohesive, scoopable spaghetti squash lasagna bake that feels hearty, satisfying, and surprisingly indulgent.
What Goes Into Spaghetti Squash Lasagna Boats
This recipe uses simple, familiar ingredients but puts them together in a way that really makes the dish shine.
- Spaghetti Squash: Pre-roasting the squash is essential here. It removes excess moisture and creates tender strands that mimic pasta, giving this spaghetti squash lasagna structure without becoming watery.
- Bolognese Sauce: Whether you go with a quick stovetop version or a slow cooker bolognese, this is the backbone of the dish. A rich, well-seasoned sauce ensures your spaghetti squash lasagna bake still feels hearty and deeply satisfying.
- Ricotta Cheese: Part-skim ricotta adds creaminess and that classic lasagna feel without making the boats too heavy. It helps bind the layers together while keeping everything light.
- Mozzarella and Parmesan: This cheese combination gives you the best of both worlds. Mozzarella melts into a gooey, bubbly topping, while parmesan adds sharp, savory depth that finishes the dish beautifully.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Spaghetti Squash Lasagna Boats
- Roast Squash: Preheat oven to 400°F (200°C), halve the squash, remove the seeds, roast until tender, then gently loosen the strands inside each shell.
- Prepare the Pan: Lightly grease a baking dish, then place the roasted spaghetti squash boats inside so they are snug, upright, and ready to be filled.
- Start the Bolognese: Heat olive oil in a large pan, add the garlic, and cook briefly until fragrant, making sure it softens without browning.
- Cook the Meat: Add the ground meat and cook until fully browned, breaking it up as it cooks so the texture stays even throughout.
- Build Sauce: Stir in passata, tomato paste, bouillon, sugar, herbs, salt, and pepper, then simmer until well blended.
- Add the Ricotta: Remove the pan from the heat and gently fold in the ricotta until the sauce becomes creamy and lightly velvety.
- Fill and Top: Spoon sauce mixture into the squash boats, then sprinkle parmesan and mozzarella evenly over each filled shell.
- Bake and Serve: Bake until the cheese melts and bubbles, then finish with fresh parsley and serve while everything is hot.
These Spaghetti Squash Lasagna Boats are rich, cheesy, and deeply satisfying, so they pair best with sides that bring a little freshness or texture to the plate. A crisp or herb forward dish helps balance the warmth and richness of this spaghetti squash lasagna bake without making the meal feel heavy.
Try serving them with Garlic Green Beans for a bright, savory vegetable side, Caprese Crostini With Grilled Avocado for something fresh and creamy with a little crunch, or Mediterranean Pasta Salad if you want a cool, herby contrast that rounds out this spaghetti squash lasagna recipe beautifully.
Tips For Making Spaghetti Squash Lasagna Boats
- I always scrape out a little excess moisture from the squash before filling it, because drier strands mean your spaghetti squash lasagna stays rich and not watery.
- Let the bolognese simmer a few extra minutes if you have time, since a thicker sauce makes the spaghetti squash lasagna bake hold together much better.
- If you want a slightly creamier texture, I sometimes mix a spoonful of ricotta into each boat before adding the rest of the filling.
- For extra golden, bubbly cheese, switch the oven to broil for the last minute and keep a close eye on it so nothing burns.
Recipe FAQ’s
The key is roasting the squash until tender and letting excess steam escape before filling it. Scraping out a little moisture and using a thick, well simmered sauce keeps your spaghetti squash lasagna bake rich instead of soupy.
Reheat in the oven at 350°F (180°C) until warmed through for the best texture. The microwave works too, but the oven helps keep the cheese and squash from turning soggy.
Absolutely. A good quality jarred marinara works well, especially for busy nights. Just let it simmer with the meat and herbs for a few minutes to deepen the flavor before filling the squash.
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Spaghetti Squash Lasagna Boats
Ingredients
- 4 spaghetti squashes halves pre-roasted
- 8 cups bolognese sauce for slow cooker bolognese, use this recipe
For A Quick Bolognese Sauce:
- 1 tablespoons olive oil
- 3 cloves garlic minced
- 1 pound lean ground minced beef or chicken or turkey
- 14 ounce Passata marinara sauce, U.S tomato sauce or crushed tomatoes
- 2 tablespoons tomato paste
- 1 beef bullion cube crushed
- 1 pinch sugar if needed
- 2 tablespoons fresh parsley chopped, divided, plus a little extra, to serve
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 pinch salt to taste
- 1 pinch pepper
- 1 cup ricotta cheese part skim
- 1/3 cup parmesan cheese fresh grated
- 1 cup shredded mozzarella cheese
Instructions
- Prepare and roast spaghetti squash refer to the how to cook spaghetti squash recipe. While squash is roasting, prepare sauce.
For a Slow Cooker Sauce, use this recipe.
For A Quick Sauce:
- Heat the olive oil in a skillet or pan over medium heat. Sauté the garlic until fragrant (about 1 minute). Add the beef and cook, stirring frequently while breaking up the meat until fully cooked. Pour in the Passata (or marinara sauce, tomato sauce or crushed tomatoes), tomato paste, crushed bullion cube, pinch of sugar, 1 tablespoon parsley and herbs. Season with salt and pepper, to taste. Reduce heat; partially cover with lid and simmer for 20-30 minutes.
- Mix the ricotta cheese together with the parmesan. Set aside.
- When spaghetti squash is done, scrape the flesh with a fork across the squash to separate the strands from the squash. Fill each boat with about 2 cups of meat sauce. Top each with 2-3 tablespoons of ricotta cheese and 1/4 cup mozzarella cheese.
- Return the boats back into the oven to broil or grill them on medium heat for 10 minutes, or until the cheese is golden and malted.
- Drizzle with olive oil and top with extra parsley to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very nice a healthy alternative and filling
So delicious!!
Excellent recipe!! We didn’t miss the pasta one bit.
Is there anything spaghetti squash can’t do? I don’t think so! Looks scrumptious!