Roasted Spaghetti Squash becomes tender and when scraped with a fork, delicious, al dente angel hair-type “noodles” are created! Here they are then tossed with crushed tomatoes, ricotta cheese, basil and garlic before being topped with extra ricotta globs and melty mozzarella cheese.
I just love when squash is back in season!
Yes yes, we really are fortunate enough to have access to vegetables like spaghetti squash year round — but they are just SO much more flavorful and substantial in size during the fall and winter.
Roasted spaghetti squash becomes tender and when scraped with a fork, delicious angel hair-type “noodles” are created. It’s quite magical honestly. You can use spaghetti squash as a lower carb, more nutritious substitute for noodles in pastas like in my Pistachio Pesto Spaghetti Squash with Chicken Sausage and Goat Cheese, in Asian-inspired dishes like my Whole30 Spaghetti Squash Pad Thai, and with protein like in my Spaghetti Squash Shrimp Scampi (say that 5x fast!). It’s really sooooo versatile!
VIEW all of The Savvy Spoon Spaghetti Squash recipes here
In this recipe, I’ve roasted the squash simply then tossed the “noodles” with all the flavors of lasagna we love: lean ground beef, crushed tomatoes, garlic, ricotta cheese and basil before re-stuffing each squash bowl. Then I topped with a little more ricotta and mozzarella… because life is short… and baked for another few minutes so everything was golden and bubbly. So easy and cheesy and crowd pleasing!!!
WATCH How To Roast Spaghetti Squash Perfectly here
Here’s how you’ll make my Lasagna Stuffed Spaghetti Squash Boats:
- Preheat oven to 400º
- Slice spaghetti squash in half lengthwise, then remove all seeds and slime.
- Drizzle each side with olive oil, season well with salt, pepper and oregano, then place cut-side down on baking sheet.
- Roast for 40 minutes.
- Meanwhile, sauté then onions and garlic before adding in the ground beef to brown.
- Season beef before adding crushed tomatoes. Remove from heat.
- When squash has finished roasting, let cool slightly then scrape the sides (watch video here for more info) to create noodles.
- Add squash noodles, meat sauce and ricotta into bowl and gently toss to combine.
- Divide noodles between the two empty squash skins the top with more ricotta and shredded mozzarella.
- Bake for another 10 minutes or until cheese is golden and bubbly! Top with fresh basil.
Make the meat sauce while the squash roasts and let cool slightly before mixing everything together! While the squash finishes roasting and the sauce cools, you can kick up your feet. Then simply toss everything, restuff and put back in the oven to finish. Its a very hands-off meal — my favorite kind!
I hope you enjoy this recipe! Happy fall!
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Lasagna Stuffed Spaghetti Squash Boats
Ingredients
for roasted squash
- 1 medium spaghetti squash
- 2 tbsp. olive oil
- 1 tsp. each kosher salt, black pepper and dried oregano
for lasagna noodles
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 lb. organic ground beef 10% or lower fat content
- 1 tsp. each kosher salt, black pepper and dried oregano
- 1 28-oz. can San Marzano crushed tomatoes
- 1 15-oz. container part skim or whole milk ricotta cheese
- 1/2 cup shredded mozzarella cheese
- fresh basil leaves chopped
Instructions
Roast Squash
- Preheat oven to 400º.
- Cut spaghetti squash lengthwise from end to end using a sharp knife. Open squash and using a spoon, scrape out seeds and slime and discard.
- Drizzle each side with olive oil then season both sides with kosher salt, black pepper and dried oregano.
- Place cut-side down onto a baking sheet lined with foil. Bake for 40 minutes.
Cook meat sauce
- Start by heating 1 tbsp. olive oil in a nonstick sauté pan, then add diced onions and garlic. Cook over medium heat for 5-7 minutes until soft but not browned.
- Add ground beef and break up with a spoon as it starts to brown. If a lot of fat renders from meat, you can carefully drain the fat before adding in the crushed tomatoes – otherwise keep fat in.
- Season meat and tomatoes with kosher salt, black pepper and oregano. Bring to a boil then immediately lower heat to a simmer for 10 minutes. Remove from heat.
- Once squash has roasted, flip them cut-side up to cool quicker. Wearing hot pads, use a fork to scrape the sides from top to bottom to create "noodles." Add noodles from both sides and add to a large mixing bowl.
- Add cooled meat sauce to mixing bowl along with 1/2 of ricotta container. Toss gently with tongs to mix.
- Divide the saucy noodles back between the two squash skins. Top each side with a few spoonfuls of the remaining ricotta, then sprinkle on the mozzarella cheese between the two.
- Bake stuffed squash for another 10 minutes or until cheese is golden and bubbly. Let cool slightly then top with fresh basil. Serve warm and enjoy!