Stuffed Spaghetti Squash Lasagna Boats (Low-Carb)

Stuffed Spaghetti Squash Lasagna Boats with turkey Bolognese and mozzarella cheese. This low-carb dinner recipe is ideal for those times you’re craving filling comfort food without a big dose of carbs.

I first made this recipe for turkey bolognese stuffed spaghetti squash back in 2014, when my obsession for spaghetti squash was unparalleled.

This recipe, my Roasted Garlic Kale Spaghetti Squash with Sun-Dried Tomatoes and my Garlicky Spaghetti Squash with Chicken Mushrooms and Kale were on regular rotation for months.

These easy stuffed spaghetti squash lasagna boats include everything you need for a comforting, hearty meal that happens to also be relatively clean.

Inspired by traditional lasagna, the combination of Italian-inspired homemade meaty red sauce with spaghetti squash strands and gooey mozzarella cheese is just so satisfying.

One of my favorite parts about spaghetti squash in general and this recipe in particular is just how filling it is. A great source of dietary fiber, hearty spaghetti squash is a great low-carb alternative to regular spaghetti. 

Does it taste like regular spaghetti? Absolutely not. However, the spaghetti-like strands pair nicely with a myriad of sauces and fresh ingredients, which makes spaghetti squash so versatile.

Plus, combining it with a high-protein sauce creates a balanced meal and ensures you stay full for hours.

For those times you’re craving meaty spaghetti but you want to keep the meal lighter or lower carb, these lasagna stuffed spaghetti squash boats are truly marvelous.

If this is your first time making spaghetti squash, no sweat. I have detailed instructions on how to prepare it in the recipe card. You can also follow my tutorial on How to Roast Spaghetti Squash. 

Let’s discuss the simple ingredients for this stuffed spaghetti squash recipe.

Ingredients for Spaghetti Squash Lasagna Boats:

Spaghetti Squash: The main ingredient in this easy low-carb dinner recipe. Spaghetti squash takes the place of regular spaghetti. It gets stuffed with delicious Bolognese sauce, then covered in mozzarella cheese for a delightful cleaner dinner recipe. 

Ground Turkey: Lean ground turkey is my choice of meat for the red meat sauce. If you like a classic Bolognese with ground beef, feel free to make the switch.

Olive Oil: Used to sauté the onion and garlic and brown the meat, we need some olive oil. Avocado oil works here too.

Crushed Tomatoes: The tomato portion of our tomato sauce is simply canned crushed tomatoes. If you’re familiar with making homemade tomato sauce from scratch using fresh tomatoes, feel free to do so.

Onion and Garlic: Fresh onion and fresh garlic bring bold flavor to the turkey Bolognese sauce. You can adjust the amount according to your personal taste.

Fresh rosemary, dried oregano, paprika, black pepper, cayenne pepper, fresh basil: The seasonings and herbs we use here! I love this combination because it gives the sauce a fresh rustic flavor. If you’d like to use other dried herbs or fresh herbs, like fresh parsley, feel free to do so. You can also replace all of the seasonings with 1 tablespoon of Italian seasoning.

Mozzarella Cheese: Mozzarella cheese gets sliced up and placed on top of the lasagna boats then broiled in the oven until it’s warm, golden brown and bubbly. Let’s face it: this is everyone’s favorite part of the recipe.

Looking to make changes to this low carb lasagna recipe? Here are some options.

Recipe Customizations:

• Use ground beef, ground chicken, or chicken sausage instead of ground turkey.
• Omit the mozzarella cheese for a dairy-free option.
• Use store-bought tomato sauce such as marinara sauce instead of making it homemade. Be sure to pick a jar of sauce you’ve used in the past and love!
• Use pesto sauce instead of tomato sauce.
• If you love ricotta cheese, feel free to dollop spoonfuls of ricotta over the sauce before adding the mozzarella. Cottage cheese works as a lower calorie replacement for ricotta as well.

Now that we’ve covered all the basics for this spaghetti squash lasagna recipe, let’s make this delicious healthy dinner recipe.

How to Make Stuffed Spaghetti Squash Lasagna Boats:

Roast the Spaghetti Squash:

Preheat the oven to 375 degrees Fahrenheit.

Chop the tip and tail off of the spaghetti squash using a sharp knife and scoop out the seeds using a spoon. Note: this process will be very difficult without the use of a sharp knife so be sure to use a knife that is already sharp or sharpen your butcher’s knife.

Cut carefully because squash likes to slip.

Drizzle a little olive oil over each half, and use your hands to spread it around, making sure all of the flesh is covered.

Sprinkle salt and pepper on the spaghetti squash and place squash cut-side down on a large rimmed baking sheet or in a large baking dish.

Roast spaghetti squash for 35 to 50 minutes, until juices are seeping out and flesh is soft. The exact baking time depends on how large your spaghetti squash is and the level of doneness you like your spaghetti squash.

For al dente spaghetti squash noodles, bake for 35 to 40 minutes and for soft spaghetti squash noodles, bake for 45 to 55 minutes. 

Once cool enough to handle, turn the squash face-up and set them aside.

Prepare the Turkey Bolognese:

In a large skillet, large deep sauté pan or pot, heat the olive oil over medium-high heat and add the chopped onion. Sauté, stirring frequently, until onion is very fragrant and has softened, about 8 minutes.

Add the garlic, rosemary, oregano, paprika, cayenne, salt, and turkey meat. Continue cooking just until the turkey meat has browned slightly, but do not cook it all the way through.

Add the crushed tomatoes and bring sauce to a gentle boil.

Reduce the heat to a simmer. Cover the pan, and cook for 10 minutes.

Remove the cover and cook for an additional 20 minutes at a gentle boil, stirring occasionally.

Add the fresh chopped basil and stir well.

Taste the sauce for flavor – if desired, add more salt, or additional herbs/spices.

Prepare the Stuffed Spaghetti Squash:

Put your oven on the high broil setting.

Keeping the spaghetti squash halves face-up on the rimmed baking sheet, scoop your desired amount of turkey bolognese sauce into each half.

Cover the meat sauce with several slices of dry (or fresh) mozzarella cheese.

Place spaghetti squash on the center rack in the oven and broil until cheese has melted and begins to crisp up, about 3 to 5 minutes.

Serve stuffed spaghetti squash fresh out of the oven! For a real wild ride, grate some fresh parmesan cheese over the lasagna boats.

To eat this cheesy goodness, use a fork to dig into the boats. While the spaghetti squash shell is edible, I tend to discard it after eating the low-carb lasagna. I simply don’t enjoy the texture of squash shells.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

For busy weeknights or special occasions alike, this simple yet belly-pleasing meal is a total win. Turn one of your favorite pasta dishes into a cleaner meal you can enjoy any night of the week. 

This easy weeknight meal is perfect for meal prep and can be made several days ahead of time.

If you’re looking for more healthy spaghetti squash recipes, try out these reader favorites!

More Healthy Spaghetti Squash Recipes:

• Creamy Sun-Dried Tomato Spaghetti Squash with Chicken
• Spaghetti Squash Burrito Bowls
• Creamy Tuscan Spaghetti Squash
• Chicken Pesto Spaghetti Squash  
• Creamy Tahini Spaghetti Squash with Kale  

The best thing since sliced lasagna!

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I originally shared this recipe on October 8, 2014. I