Spaghetti Squash Lasagna Boats – Wholesomelicious

Spaghetti Squash Lasagna Boats is a fresh take on a classic comfort food. Using vegetables instead of pasta, but still retaining the rich, traditional lasagna taste! We’ll top it off with fresh parmesan cheese and basil for a meal the whole family will enjoy.

When it comes to hearty and delicious weeknight dinners that get everyone in the mood, lasagna is second to none! My kids complained one or two times I didn’t make enough lasagna, and my reply was, “too time consuming to make, and heavy to eat.” Instead, I usually prefer the Best Spaghetti Baked Spaghetti Recipe with Zucchini Noodles or Best Spaghetti Sauce ever served over spaghetti squash. Lasagna isn’t something I usually try on a busy weeknight, or even a weekend.

Recently, I started changing it! This is a lasagna I can really enjoy. As a nutritionist, I like to take a traditional home-cooked meal and add some vegetables to lighten it up. In this case, using spaghetti squash instead of lasagna noodles is a great idea! We can enjoy a nice meat sauce and topped with gooey and bubbly cheese. It’s just the kind of good food I love!

What you need to make this light, low carb lasagna

Let’s collect our easy ingredients:

  • Spaghetti squash: we’ll only use two to serve 4 people. You can definitely add one more for more servings!
  • avocado oil or olive oil
  • big garlic
  • Garlic
  • Italian Sausage: I like to use sausage for spaghetti to give it a stronger, warmer taste. You can use ground beef instead, or lighten it up with ground turkey or chicken sausage.
  • San Marzano tomatoes: they really are the best canned tomatoes, especially for Italian dishes!
  • Italian seasoning: mix here for various Italian dry spices!
  • Sea salt
  • Tomato paste
  • Red wine vinegar: I like a splash of vinegar for a bit of tang in this recipe.
  • Ricotta cheese: can also be replaced with cottage cheese or mascarpone
  • Milk or half and half
  • Grated mozzarella cheese
  • Parmesan cheese
  • fresh basil

How to make the perfect spaghetti squash lasagna in the oven

What I love about this recipe is that it’s not as time consuming as traditional lasagna!

  1. We start by making our spaghetti squash by baking it in the oven. I usually cut the spaghetti squash vertically, but for this lasagna boat, we’re slicing horizontally for more surface space. You’ll still end up with lots of long, delicious strands of spaghetti squash.
  2. Meanwhile, make the sauce. Sauté the shallots and garlic, then cook the sausages. Add tomatoes, ketchup, Italian seasoning and sea salt. Simmer for about 10 minutes.
  3. Make the cheese mixture by stirring the ricotta, milk and parmesan cheese.
  4. After the first 15 minutes of baking the spaghetti squash, smooth the spaghetti squash strands with a fork and begin assembling. Sprinkle bottom with parmesan cheese, top with spaghetti sauce, spread ricotta cheese mixture on top, sprinkle with Parmesan, and cover with foil. Bake for 15 minutes, remove the foil and bake another 15 minutes until bubbly and browned!

Food Storage and Preparation

These lasagna boats are amazing for meal prep. They’ll keep well in the fridge for 3-5 days, just reheat in the foil-lined oven for 20 minutes. You can also freeze for 3 months!


I like to pair with my Easy House Salad for a full meal. You can also try my Roasted Broccoli with Lemon and Garlic, or the 10 Minute Air Fry Asparagus.

Another healthy and delicious dish you will love!

Spaghetti Squash Lasagna Boats

Spaghetti Squash Lasagna Boats are a decadent way to enjoy your lasagna in a low-carb way! All the same delicious taste of traditional lasagna with more vegetables. 1 hour total to get this food on the table!

prep time 15 minute

cooking time 45 minute

Portion 4


  • 2
    spaghetti squash
  • 2
    avocado oil or olive oil
  • 1/2
  • 4
  • 1
    italian sausage
  • 1
    28 oz can
    San Marzano tomatoes
  • 2
    Italian seasoning
  • 1/2
    sea ​​salt
  • 2
    tomato paste
  • 1
    red wine vinegar
  • 1/2
    ricotta cheese
  • 1/4
    milk or half and half
  • 1
    grated mozzarella cheese
  • 2/3
    grated parmesan cheese
  • salt and pepper to taste
  • fresh basil (to serve)


  1. Preheat oven to 425 degrees F.

  2. Prepare the spaghetti squash. Cut both ends so that the spaghetti squash is even. Then cut horizontally. Remove the seeds, drizzle with a little oil, and season with salt and pepper. Lay on the baking sheet cut side down. Bake for 15 minutes.

  3. Meanwhile, make your sauce. Heat a large pot over medium heat. Add the remaining oil, then add the diced onion. Sauté for 5-6 minutes, then add the garlic and sausage. Cook until the sausage is no longer pink. Stir in Italian seasoning, salt, tomatoes, red wine vinegar and tomato paste. Let it boil for about 10 minutes.

  4. In a small bowl, mix the ricotta cheese, milk and mozzarella cheese.

  5. Remove the spaghetti squash after 15 minutes. Once the tomato sauce is ready, transfer the spaghetti squash to a baking sheet, cut side up. Flatten spaghetti strands with a fork. Sprinkle the bottom with a little parmesan. Now take the tomato sauce evenly between the 4 spaghetti squash. Sprinkle with a spoonful of the ricotta cheese mixture. Sprinkle with parmesan cheese. Cover with foil and return to the oven.

  6. Cook for about 15 minutes, remove the foil, and cook another 15 minutes until the top is golden. Sprinkle with fresh basil and salt to taste. Serve hot!