Delicious Paleo Spaghetti Squash Lasagna Boats

These Paleo Spaghetti Squash Lasagna Boats are a family favorite! A delicious, healthy and easy meal to make using spaghetti squash with a lasagna twist.

Spaghetti squash is forever one of my favorite veggies any time any day. And it is one of the most underrated veggies to keep in your kitchen in my opinion. Sometimes I almost feel like it is the forgotten squash.
I know roasting it and cooking it can be intimidating for some, which is why I want to start giving it all the damn love and attention it deserves.

The simple steps to roasting a spaghetti squash:

Here is what I personally do when it comes to roasting a spaghetti squash..

1. Poke holes in the spaghetti squash all around and microwave for 2-3 minutes to soften a bit before cutting. This makes all the difference and makes it so much easier to cut. I know some are anti-microwave and that is totally fine but I find this shortcut so helpful. You can also warm it in the oven too for 10-15 minutes then slice.
2. Slice the spaghetti squash in half length wise and scoop out the flesh part with the seeds. You can either save them to roast or discard
3. Add the spaghetti squash face down onto a baking sheet and roast in oven fat 425 for about 35- 40 minutes
4. Remove from heat and scoop out the “noodles” aka spaghetti squash shreds and you are set.

If you have my cookbook, I highly recommend making the spaghetti squash pizza crust too! It is a personal fave and one that I cannot live without.
But let’s dive into these paleo lasagna boats shall we?
Each spaghetti squash shell is filled with a dreamy lasagna-like mixture. I use any ground meat like turkey, chicken or beef and cook and mix with some pasta sauce, spinach, almond milk cheese and spices. It is so incredibly flavorful and a recipe our whole family enjoys!

What ingredients you need to make these easy spaghetti squash boats:

• Spaghetti squash
• Avocado oil or olive oil
• Ground turkey, beef or chicken – any ground meat works well
• Italian seasoning
• Red pepper flakes
• Garlic minced
• Sea salt and black pepper
• Baby spinach
• Pasta sauce (either works!)
• Almond milk ricotta cheese – you can also use a dairy-based cheese if not paleo. I used actually ricotta a few times and even add in some extra mozzarella and parmesan too.

How to make paleo spaghetti squash lasagna:

1. Preheat oven to 425 degrees
2. Using a fork, poke some holes in each spaghetti squash then slice each in half length wise (I usually microwave them for 2 minutes to soften them up and make it easier to slice)
3. Scoop out the flesh where the seeds are and set aside to roast if you’d like or discard
4. Add the spaghetti squash to a lined baking sheet and roast in oven for about 35-40 minutes
5. While the spaghetti squash bakes, in a large skillet, warm oil over medium heat and add the ground meat
6. Using a fork or spatula, break down into smaller pieces and cook over medium heat until meat is fulled cooked (no pink is showing)
7. Add in the seasoning, red pepper, garlic and sea salt and black pepper and the baby spinach and cook over low heat for 3-5 minutes or until spinach is fully cooked
8. Turn off heat and mix in the pasta sauce to the skillet
9. Once the spaghetti squash is done, scoop out about 85% off the squash (don’t over scoop or the skin will be flimsy and the boats won’t hold!)
10. Add the squash noodles to the skillet and add in 1 cup of the almond milk ricotta and mix everything together
11. Fill each spaghetti squash with the mixture, sprinkle the other 1 cup of almond milk ricotta on top of each and cook in oven for 10 minutes or until “cheese” looks melted
12. I also like to broil for 1-2 minutes too to get the cheese bubbly
13. Garnish with fresh basil and enjoy while warm!

A few of my other favorite savory dinner recipes for the whole family:

Delicious Paleo Creamy Chicken and “Rice” Soup
Gluten-free No-Boil Pumpkin and Spinach Baked Pasta
Healthy Family Dinner Recipes to Make
Insanely Good Basil Cashew Chicken Bowls (gluten-free)