Spaghetti Squash Lasagna Boats Recipe

If you’re looking for a comforting dish that’s both hearty and healthy, then you’re in for a treat with this Spaghetti Squash Lasagna Boats Recipe. I absolutely love how this recipe transforms spaghetti squash into cozy little lasagna-filled boats that feel indulgent without the guilt. Trust me, once you try this, it’ll quickly become one of your go-to meals for a cozy night in.

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Ingredients You’ll Need

This dish comes together with simple ingredients that work beautifully together to create layers of flavor. Shopping tip: pick a firm spaghetti squash and fresh baby kale for the best texture.

• Spaghetti squash: The star that replaces pasta—make sure to pick one about 2-3 pounds for perfect portions.
• Olive oil: Use good quality for sautéing garlic and kale—it adds nice depth.
• Garlic cloves: Fresh minced garlic elevates every savory component here.
• Baby kale: Its tender leaves wilt quickly and add a lovely green boost.
• Ricotta cheese: Adds creaminess—part skim works fine and keeps it lighter.
• Mozzarella cheese: Shredded for that gooey topping everyone loves.
• Salt and lemon juice: Key for brightening the ricotta-kale mix.
• Ground turkey: Lean and flavorful base for the tomato sauce.
• Crushed tomatoes: Use canned for convenience—they simmer down nicely.
• Chicken or vegetable broth: Thins out the sauce just right.
• Italian seasonings (oregano, parsley, basil): Classic herbs to round out the sauce flavor.
• Red wine and/or vinegar (red wine or balsamic): Adds a subtle tang and depth to the sauce.

Variations

I love how this Spaghetti Squash Lasagna Boats Recipe is totally customizable—you can swap ingredients, pack in extra veggies, or adjust the protein to suit your mood or dietary needs. Get creative!

• Vegetarian variation: Replace ground turkey with sautéed mushrooms and lentils for a hearty meat-free option; my family was surprised at how satisfying it was!
• Spicy twist: Add red pepper flakes to the tomato sauce for a little heat—I like this kick on chilly nights.
• Cheese swap: Try adding Parmesan or swapping mozzarella for provolone for a different cheesy vibe.
• Extra greens: Stir in spinach or Swiss chard with the kale for a color and nutrient boost.

How to Make Spaghetti Squash Lasagna Boats Recipe

Step 1: Roast the Spaghetti Squash Boats

Start by preheating your oven to 350°F (175°C). Slice each spaghetti squash carefully in half lengthwise—this part can be a little daunting, so make sure your knife is sharp and steady! Scoop out all the seeds to create your “boats.” Place the halves cut-side up in a baking dish and bake uncovered for about 50-60 minutes until the flesh is tender and easily shredded with a fork. The inside will naturally separate into spaghetti-like strands—that’s the magic! Be sure to keep the shells intact; they’ll be your edible serving vessels later.

Step 2: Make the Turkey Tomato Sauce

While the squash is baking, heat olive oil over medium heat in a large skillet. Toss in minced garlic and sauté just until fragrant—about 1-2 minutes—but be careful not to let it brown. Add the ground turkey and stir frequently, breaking it into small crumbles as it cooks through. Once the turkey is nicely browned, pour in the crushed tomatoes, salt, Italian seasonings, and a good splash of red wine or vinegar to deepen those flavors. Let this simmer for about 20 minutes, stirring occasionally. If the sauce gets too thick, thin it with chicken or vegetable broth until it reaches your desired consistency. When I first made this, simmering the sauce slowly really opened up the flavors!

Step 3: Prepare the Ricotta and Kale Filling

In a separate pan, warm some olive oil over medium heat. Add the remaining minced garlic and baby kale, stirring just until the kale wilts but still keeps its vibrant green color. Then, combine this garlicky kale with ricotta cheese in a bowl. Add a pinch of salt and a squeeze of lemon juice to brighten everything up, then mix in about half a cup of shredded mozzarella cheese. Finally, stir in the roasted spaghetti squash strands you’ve scooped from the boats—this blend is creamy, fresh, and packed with texture.

Step 4: Assemble and Bake Your Lasagna Boats

Fill each squash shell generously with the ricotta and spaghetti squash mixture. Spoon the turkey tomato sauce right over the top, then sprinkle the rest of the mozzarella to get that melty, golden finish. Crank your oven up to 425°F (220°C), and pop those boats in for 10-15 minutes until the cheese bubbles and turns gorgeous and golden. I love how these bake just long enough to get every layer warm and gooey without drying out the squash.

Once out of the oven, top your creation with freshly grated Parmesan, a drizzle of olive oil, chopped parsley, and freshly cracked salt and pepper. It’s those final touches that really make it feel special.

How to Serve Spaghetti Squash Lasagna Boats Recipe

Garnishes

I often garnish my lasagna boats with a sprinkle of fresh parsley and an extra grating of Parmesan for a pop of freshness and salty richness. A small drizzle of extra virgin olive oil right before serving adds a glossy finish and rounds out the flavors beautifully. Sometimes, I even add a pinch of red pepper flakes for a subtle heat boost that my family loves.

Side Dishes

To keep things balanced, I like pairing these boats with a simple side salad—think mixed greens with a lemon vinaigrette or perhaps a crusty whole grain bread to sop up any extra sauce. Roasted vegetables like asparagus or Brussels sprouts also complement the dish wonderfully without overpowering it.

Creative Ways to Present

One time, I made a batch of these for a dinner party and topped each boat with a little edible flower and basil leaf to make them feel extra fancy. You could also cut the boats into smaller portions for appetizers or arrange the boats side-by-side for a fun family-style presentation. It’s such a conversation starter at any meal!

Make Ahead and Storage

Storing Leftovers

I always store leftover lasagna boats in an airtight container in the fridge for up to 3 days. When you scoop them out, they’re best gently reheated in the oven or air fryer to keep the cheese melty and the squash from becoming too soggy. Avoid microwaving if you want to maintain the best texture.

Freezing

This recipe freezes really well, which is a huge win in my book. I freeze individual boats wrapped tightly in plastic wrap and a layer of foil, then place them in a freezer bag. When you’re ready to eat, thaw overnight in the fridge and bake at 350°F until heated through and bubbly again—usually about 25-30 minutes.

Reheating

My favorite way to reheat is in the oven because it keeps the texture just right—crispy edges and gooey cheese. Set your oven to 350°F and bake for 15-20 minutes, covered loosely with foil if the top is browning too quickly. A quick broil at the end will revive any lost crispiness.

FAQs

Final Thoughts

This Spaghetti Squash Lasagna Boats Recipe has become a cherished dinner in my home for how it balances comfort and health. It’s the sort of dish I recommend to friends when they want something that feels indulgent but is packed with vegetables and lean protein. Give it a try—you’ll find it’s easier than you think and endlessly satisfying. Plus, there’s something so fun about serving meals inside edible boats that makes dinner a little more special. Happy cooking!

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