Description
Low Carb Stuffed Spaghetti Squash Lasagna Boats are a mouthwatering twist on traditional lasagna, offering a guilt-free indulgence packed with flavor. These vibrant squash boats are filled with a savory mix of lean ground beef or turkey, creamy ricotta, and rich marinara sauce, all topped with gooey melted mozzarella. Perfect for impressing guests or enjoying a cozy night in, this dish is satisfying and low-carb, making it ideal for any occasion!
Ingredients
Scale
- 1 medium spaghetti squash
- 1 lb lean ground beef or turkey
- 2 cups low-sugar marinara sauce
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 tsp Italian seasoning
- ? cup grated parmesan cheese
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Preheat your oven to 400?F (200?C) and line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and season with salt and pepper.
- Place the squash cut-side down on the baking sheet and roast for 30-40 minutes until tender.
- In a skillet, cook the ground beef or turkey over medium heat until browned; drain excess fat.
- Stir in marinara sauce and Italian seasoning into the cooked meat. In another bowl, mix ricotta with salt and pepper.
- Once the squash is ready, fluff up the strands with a fork. Layer meat sauce and dollops of ricotta in each half, then top with mozzarella and parmesan.
- Bake for an additional 10 minutes until the cheese is melted and bubbly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg