Love lasagna but not the carbs? My spaghetti squash lasagna boats recipe is your answer! Healthy, flavorful, and satisfyingly delicious.

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Best Ever Spaghetti Squash Lasagna Boats


Prep Time: 15 mins

Cook Time: 20 mins


– 1 medium - cooked spaghetti squash – ▢2 tbsp. - olive oil – ▢1 lb. – grass fed ground beef – ▢8 oz. – mushroom – ▢1 tsp. – original Mrs. Dash seasoning – ▢1 tsp. – sea salt – ▢½ tsp. – garlic powder – ▢2 tbsp. – freshly chopped parsley – ▢1 cup – pizza sauce (I used homemade pizza sauce) – ▢½ cup - cottage cheese – ▢¼ cup grated parmesan cheese – ▢1 cup shredded mozzarella cheese

Step 1

Brown your choice of ground meat (turkey, beef, or Italian sausage) in a large skillet until crumbly, approximately 10 minutes. Add finely diced mushrooms and sauté until all water evaporates. Stir in Mrs. Dash seasoning, garlic powder, onion powder, and fresh parsley. Sauté for an additional minute. Set aside to cool.

Step 2

Scoop out the insides of the cooked spaghetti squash into a bowl. Divide the meat mixture into four parts. Take half of the spaghetti squash, layer with meat, cottage or ricotta cheese, spaghetti squash strands, and mixed Parmesan and mozzarella. Repeat for the other half.

Step 3

Preheat the oven to 425℉. Place the assembled spaghetti squash boats on a baking sheet and bake for 15 minutes. Garnish with chopped parsley. 

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