Spaghetti Squash Lasagna Boats

By Jessica Hylton - - Updated

Spaghetti Squash Lasagna Boats are an easy, low carb and absolutely delicious vegetarian main dish! Loaded with protein and meal prep friendly!

A fork scooping out some filling from a spaghetti squash lasagna boat.

Happy Friday! Here’s a warm, comforting and so insanely healthy and low carb dinner option for you: …these Spaghetti Squash Lasagna Boats! YES, they can be eaten any time of the year. YES, they can eaten with your fav leftover meatloaf or even chili! Also, for a third YES, they taste absolutely incredible.

Hello new fav low carb dinner.

Side by side shot of spaghetti squash with and without seeds.

The first time I heard about Spaghetti Squash way agesssss ago in high school. Okay, that wasn’t that long ago, but when adulting hits you hard with bills and responsibilities, you really long for high school. Anyway, it was on a blog and she was offering, yummy and delicious low carb spaghetti idea.

Low carb spaghetti? UHM, yes please!
Cooked spaghetti squash halves with a gold fork on the side.

Fast forward a billion years later and I’m in the supermarket buying ingredients for upcoming posts. I passed this spaghetti squash and was really curious to give it a try. Why not?

I am SO glad I did. Friends, it is magical.

Let me admit. This does not taste like spaghetti, and that’s completely OKAY. This has it’s own amazing flavours. It is like angel hair pasta, and it doesn’t have an overwhelming squash taste at all. It does taste super carb-y – a total win. So, that’s our first step of these Spaghetti Squash Lasagna Boats.

Next, the actual lasagna ingredients.

Top down shot of two spaghetti squash lasagna boats with a gold fork on the side.

Making lasagna healthy isn’t a natural reaction. So I bought all the ricotta and decided to completely wing it. Yes, I’m being serious. I used my basic lasagna skills and decided to add my vegan meatloaf, a little bit of mozzarella cheese, lots of tomato sauce and some herbs.

Oh my GOSH. Flavour town! I know, I hate that I said that too, but seriously. This recipe worked out so deliciously.
Fork scooping out filling from stuffed spaghetti squash.

I mixed all the ingredients in together and it REALLY does that like a lasagna would. It doesn’t taste healthy at all (yay) and it’s loaded with so much protein. That makes me really happy. Best of all, there’s barely any cooking if you’re using my Vegan Meatloaf. If not, feel free to do what my husband always does. Heat up some frozen veggie burgers, homemade or store-bought organic, chop them up or crumble them, then add your favourite seasonings. Or use any other replacement you desire in similar quantities. Onions, garlic, anything you desire. My Vegan Meatloaf already has all of that, so no need to add anymore.

A gold fork digging into stuffed spaghetti squash.

Then bake again and make for this beauty to come together. The first meal I made for the Mr. when we were dating was lasagna. Well, technically the first time we met it was these Bailey’s Cheesecakes, but I actually intentionally made lasagna for him. His reaction then was identical to it now – he ate it all.

He even ate the leftovers. Unheard of. What does that mean? You need to make this too. If you make some veggie burgers (or have some in the freezer) or a chili, you can sub either for the vegan meatloaf. Or, you could make the vegan meatloaf 😉 and use the leftovers. WIN, win! It’s completely up to you but I guarantee you’ll enjoy!

A gold fork pulling out filling from a spaghetti squash lasagna boat.


Instagram Jessica in the KitchenIf you try this Spaghetti Squash Lasagna Boats please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.



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Spaghetti Squash Lasagna Boats are an easy, low carb and absolutely delicious vegetarian main dish! Loaded with protein and meal plan friendly! via

A gold fork lifting out filling from stuffed squash.

Spaghetti Squash Lasagna Boats

Spaghetti Squash Lasagna Boats are an easy, low carb and absolutely delicious vegetarian main dish! Loaded with protein and meal prep friendly!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 servings
Course Dinner
Cuisine American

Spaghetti Squash Lasagna Boats

  • 1 spaghetti squash
  • Olive oil to drizzle
  • 1 cup vegan meatloaf or cooked down veggie burgers crumbled
  • 1/3 to 1/2 cup vegan ricotta or tofu ricotta
  • 1/4 cup vegan mozzarella shreds
  • 2 cups tomato sauce
  • salt & pepper to taste
  • fresh chopped parsley to garnish


Spaghetti Squash Lasagna Boats

  • Preheat oven to 400 degrees Fahrenheit.
  • Cut the spaghetti squash in half lengthwise and spoon out all the insides. All the stringy bits and the seeds.
  • Drizzle with some olive oil and place cut side up on a lined baking sheet.
  • Bake for 30 to 45 minutes until sides are slightly brown and squash is fork tender but still slightly firm. You'll want to bake it for 30 minutes for a small spaghetti squash, and 45 for a larger one.
  • Remove from oven and allow to cool slightly. Pat with a paper towel to remove any water that has formed. Don't turn your oven off.
  • Using a fork, scrape the squash from side to side until it resembles spaghetti. Don't pierce through the squash at the bottom or sides.
  • In a bowl, mix the meatloaf, ricotta, and tomato sauce together. Add salt and pepper to taste if necessary. Spoon a bit into the strands and mix until coated. Then spoon the rest equally into each half of the squash, covering everything.
  • Top with two tablespoons of mozzarella on each.
  • Bake for 15 more minutes in the oven until everything is heated through and cheese begins to brown slightly.
  • You can broil for a few minutes on low if also desired.
  • Top with parsley to garnish. Enjoy!
  1. This recipe is gluten free and low carb with a vegan option.
  2. TO MAKE IT VEGAN Use vegan ricotta cheese or any soft vegan cheese . You can also buy vegan mozzarella shreds.


Calories: 551kcal | Carbohydrates: 65g | Protein: 33g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 2307mg | Potassium: 1769mg | Fiber: 17g | Sugar: 25g | Vitamin A: 1917IU | Vitamin C: 33mg | Calcium: 459mg | Iron: 7mg
by Jessica

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Recipe Rating


  1. That looks amazingly delicious!

  2. Layla says:

    I just made this and it was delicious. Thanks so much for the recipe!!

    • Jessica says:

      I’m so happy to hear that Layla!! Thanks for letting me now! 🙂

  3. Sadie says:

    Hi! I’m so glad you posted this recipe——I have been making various dishes using Spaghetti Squash since I was about twenty and I’m turning 62. Spaghetti Squash has a delicious flavor and texture and really goes well with these Italian or Mexican dishes. It’s quite versatile and folks that I have served this to over the years are surprised that they enjoy it so much. Thank you again, and I hope people will give your recipe a try…’s really tasty!

    • Gavin | Jessica in the Kitchen says:

      Hi Sadie!! We obviously love Spaghetti Squash too! We’re so glad that you enjoyed our recipe !! Thank you for leaving such a sweet comment it means the world to us over here and it definitely brightened our day. We hope you have a great weekend!

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