Spaghetti Squash Lasagna Boats

Putting a lighter spin on traditional lasagna with these spaghetti squash lasagna boats. It’s roasted spaghetti squash, mixed with a simple bolognese sauce, topped with mozzarella, and baked in its shell until bubbly. This easy and very delicious recipe is ready in under an hour!

These spaghetti squash lasagna boats are one of my favorite weeknight dinners. They have all the cozy, cheesy flavors I love about lasagna, but in a simpler format that feels easy and unfussy. Roasted spaghetti squash forms the base, creating tender strands that soak up every bit of sauce.

I love using spaghetti squash here because, while it isn’t pasta, it works beautifully as a vessel. Once roasted with olive oil, it pairs perfectly with a classic bolognese made from onion, garlic, ground beef, and crushed tomatoes. A splash of balsamic vinegar and a drizzle of honey add depth and balance, and Italian seasoning ties everything together with that familiar, comforting flavor.

Finished with plenty of melted mozzarella and parmesan, these lasagna boats feel rich and satisfying without being complicated. I like to finish them with a sprinkle of fresh parsley or basil before serving, and they’re always a hit at the table—especially on busy nights when I want something comforting but easy.

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Spaghetti Squash Lasagna Boats Recipe

Prep: 10 minutes mins

Cook: 45 minutes mins

Total: 55 minutes mins

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Putting a lighter spin on traditional lasagna with these spaghetti squash lasagna boats! It's roasted spaghetti squash mixed with a simple bolognese sauce, topped with mozzarella cheese, and baked in its shell until bubbly. This easy and very delicious recipe is ready in under an hour!

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Ingredients

• ▢ 2 medium spaghetti squash
• ▢ 1 tablespoon olive oil
• ▢ 1 medium onion (minced)
• ▢ 4 cloves garlic (finely minced)
• ▢ 1 lb ground beef
• ▢ 28 ounce can crushed tomatoes
• ▢ 2 teaspoons balsamic vinegar
• ▢ 1 teaspoon honey
• ▢ 1 teaspoon Italian seasoning
• ▢ Sea salt and fresh pepper (to taste)
• ▢ ⅓ cup grated parmesan cheese
• ▢ 1 ⅓ cup grated mozzarella
• ▢ Minced parsley (to serve)

Instructions 

• Preheat your oven to 400 degrees Fahrenheit. Cut each spaghetti squash in half lengthwise and remove the seeds and membranes. (Save the seeds to roast!)
  2 medium spaghetti squash
  
• Place the squash cut side up on a baking sheet and roast for 30-40 minutes, until it is tender. Remove it from the oven and when it is cool enough to handle, use a fork to scrape out the spaghetti and place it into a large bowl. Save the squash shells.
  
• While the squash is roasting, prepare the sauce. Heat the oil in a large frying pan over medium-high heat. Add the onion and let it cook, stirring occasionally, until it is soft, about 5 minutes. Add the garlic and let it cook for 1 more minute. Add the ground beef to the pan and cook it, stirring occasionally, until it is cooked through and no longer pink, about 10 minutes. Add the crushed tomatoes, balsamic vinegar, honey, and Italian seasoning to the pan and reduce the heat to medium. Let the sauce simmer for 10 minutes. Season generously with salt and pepper.
  1 tablespoon olive oil, 1 medium onion, 4 cloves garlic, 1 lb ground beef, 28 ounce can crushed tomatoes, 2 teaspoons balsamic vinegar, 1 teaspoon honey, 1 teaspoon Italian seasoning, Sea salt and fresh pepper
  
• Mix the spaghetti squash and parmesan cheese into the sauce then divide the sauce between the four spaghetti squash shells.
  
• Top the spaghetti squash boats with mozzarella and bake for 10-15 minutes, until the cheese is melted and bubbly. Serve topped with some pepper and a little finely minced parsley.
  1 ⅓ cup grated mozzarella, Minced parsley
  

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Nutrition

Serving: 1spaghetti squash boat, Calories: 555kcal (28%), Carbohydrates: 55g (18%), Protein: 41g (82%), Fat: 22g (34%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 111mg (37%), Sodium: 1376mg (60%), Potassium: 1590mg (45%), Fiber: 12g (50%), Sugar: 26g (29%), Vitamin A: 1312IU (26%), Vitamin C: 31mg (38%), Calcium: 455mg (46%), Iron: 7mg (39%)

© Author Kristen Stevens

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