Vegetarian Spaghetti Squash Lasagna Boats - Slender Kitchen

Vegetarian Spaghetti Squash Lasagna Boats

Weight Watchers® SmartPoints™
(11 PointsPlus®)

Recipes Content


I don't make lasagna as often as I would like. Partly because my husband can't stand the site of ricotta cheese and partly because it's time intensive and usually not the healthiest option around. However I recently started making lasagna boats using spaghetti squash and am a bit obsessed. The spaghetti squash makes the perfect vehicle for all the classic lasagna flavors and since each one is individual, I can leave off the ricotta for the hubs.  Feel free to add in extra veggies.  I added some chopped spinach to mine but you could use zucchini, kale, broccoli, or leave out the extra veggies.

Prep Time

Vegetarian Spaghetti Squash Lasagna Boats

Prep Time: 
Cook Time: 
Total Time: 


  • 2 U spaghetti squash
  • Salt and pepper
  • 1/2 cup part skim ricotta cheese
  • 3/4 cup part skim shredded mozzarella
  • 2 tbsp basil, chopped
  • 2 tbsp Parmesan cheese
  • 4 U garlic cloves, minced, divided
  • 1 tbsp olive oil
  • 1 U onion, minced
  • 1 lb vegetarian crumbles
  • 3 cups spinach
  • 1 tsp dried thyme
  • 1/2 tsp oregano
  • 1.5 cups crushed tomatoes

Nutritional Facts

Serving Size: 
1/2 squash
Amount Per Serving
Calories 403
Calories from Fat 117
% Daily Value *
Total Fat 13g
Saturated Fat 5g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 23mg
Sodium 994mg
Total Carbohydrate 46g
Dietary Fiber 13g
Sugars 13g
Protein 43g


  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 vegetarian crumbles. Cook until browned.
  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 crumbles. Redistribute the spaghetti squash between “shells” (empty halves.) Top with ricotta mixture and bake for 15-20 minutes.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews
Ratings & Reviews
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  • Tammy Dolce's picture

    Average: 4 (1 vote)

    Delicious and filling! Just a couple of notes ~ the time for prep/cooking is way off if you include the hour for baking/cooking the squash (which doesn't appear to be added). But I haven't barked spaghetti squash like this in YEARS...I simply cut it in half, put it face down in a microwave safe dish (with lid), in about 1/4"-1/2" of water and, depending on the size of the squash, it cooks for between 8-12 minutes (or fork tender). Repeat with other half. Cool for a bit, scoop out seeds, then have at the "spaghetti"! I agree with another review, that it needed way more seasoning. I basically doubled all the seasoning when I was to the point of combining everything in the pan. I love that it had very little cheese, keeping down the calories. This was SUPER filling, and neither my husband or I could finish our half, so we scooped out the rest, and will have it for lunch!
    out of 0 people found this review useful
  • Megan Eaton's picture

    Average: 4 (1 vote)

    This recipe was tasty but the squash crumble mixture needed a touch more seasoning. Super filling!
    out of 0 people found this review useful
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