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Delicious Paleo Spaghetti Squash Lasagna Boats

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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.

  • Prep Time: 5 mins
  • Cook Time: 60 mins
  • Total Time: 65 minutes

Yield: Serves 4

Ingredients

Scale
  • 2 medium spaghetti squash
  • 1 tablespoon avocado oil or olive oil
  • 1 pound ground turkey, beef or chicken 
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 2 cloves garlic minced
  • Sea salt and black pepper to taste
  • 8 ounces baby spinach
  • 18 or 20-ounce jar pasta sauce (either works!)
  • 2 cups almond milk ricotta cheese, divided

Instructions

  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!

Notes

*Store leftovers in the fridge for 5 days

**You can use actual ricotta too and add in mozzarella or parm if desired!

  • Author: Rachel

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