Spaghetti Squash Meat Lasagna Boats

Weight Watchers® PointsPlus® 

Recipes Content


Spaghetti squash is a lifesaver for anyone who is eating low carb, Paleo, or trying to limit calories. I almost always find myself replacing all or at least half of the pasta in my favorite recipes with this healthy squash and have even begun to convert some huge pasta fans into fans of this unique veggie. With 170 calories and 4-5 PointsPlus® less than traditional pasta, it is truly a great alternative. Lately one of my favorite ways to use it is in these cheesy, meat packed lasagna boats. They freeze great and make fun individually portions dishes that anyone will love.

Prep Time

Spaghetti Squash Meat Lasagna Boats

Prep Time: 
Cook Time: 
Total Time: 


  • 2 U spaghetti squash
  • salt and pepper
  • 1/2 cup part skim ricotta cheese
  • 1/2 cup part skim shredded mozzarella
  • 2 tbsp basil, chopped
  • 2 tbsp Parmesan cheese
  • 4 U garlic cloves, minced, divided
  • 2 tsp olive oil
  • 1 U onion, minced
  • 1 lb 99% lean ground turkey or beef
  • 3 cups spinach
  • 1 tsp dried thyme
  • 1/2 tsp oregano
  • 1.5 cups crushed tomatoes
  • salt and pepper

Nutritional Facts

Serving Size: 
1 lasagna boat
Amount Per Serving
Calories 368
Calories from Fat 107
% Daily Value *
Total Fat 12g
Saturated Fat 4g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 81mg
Sodium 403mg
Total Carbohydrate 32g
Dietary Fiber 7g
Sugars 13g
Protein 39g


  1. Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds. Season with salt and black pepper. Bake for about 1 hour on a baking sheet with the cut side down. 
To microwave cut the squash in half lengthwise, scoop out seeds. Place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft. Scrape out all the flesh. Save the shells.
  2. Meanwhile mix together the ricotta, mozzarella, basil, Parmesan, and one clove of garlic. Season with salt and pepper. Set aside.
  3. Add 2 tsp. of olive oil to a skillet. Add the onion and cook for 4-5 minutes. Add the remaining garlic and turkey. Cook until no longer pink.
  4. Add the spinach, thyme, and oregano. Then stir in the crushed tomatoes. Let simmer on low while spaghetti squash finishes cooking.
  5. Scrape out the spaghetti squash. Mix together the spaghetti squash with the tomato and ground turkey. Redistribute the spaghetti squash between “shells” (empty halves.)
  6. Top with ricotta mixture and bake for 15-20 minutes.
† PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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4 servings 1 lasagna boat 368 cal 32 g 12 g 39 g 7 g 4 g 81 g 403 g 13 g

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