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Spaghetti Squash Lasagna Boats

We love bowl food, and now the food is the bowl, thanks to these delicious lasagna boats. Use spaghetti squash as your vessel and stuff them with ground beef and mozzarella and topped with tomato sauce. 



  • 2 medium spaghetti squashes
  • Olive oil
  • 3 to 4 large handfuls baby spinach
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup (246 g) ricotta cheese
  • 1 cup (80 g) Parmigiano Reggiano, finely grated
  • 4 garlic cloves, divided
  • 2 tablespoons parsley, finely chopped, divided
  • 2 tablespoons basil, finely chopped, divided
  • 2 teaspoons oregano, finely chopped, divided
  • 500 g lean ground beef or veggie ground
  • 1 yellow onion, finely diced
  • 1 (680 ml) jar tomato passata
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 2 cups (230 g) grated mozzarella


  1. Heat your oven to 425°F and line a large sheet pan with aluminum foil. Tear off another piece of aluminum foil large enough to cover the pan and lightly grease the dull side with non-stick cooking spray. Set aside.
  2. Prepare the spaghetti squash by poking a few slits in it with a sharp knife. Place the squash in the microwave and cook on high for four to five minutes to slightly soften. This unnecessary step will make the squash much more accessible to cut. Cut the squash in half lengthwise and scoop out the seeds. Place the squash halves cut side up on the prepared sheet pan and set aside.
  3. Place a skillet over medium heat and add in the spinach. Season with salt and pepper, and add a little splash of water. Cook for about one minute or until the spinach has wilted down. Transfer the spinach to a medium bowl and add the ricotta and Parmigiano. Grate in one clove of garlic. Stir in half of the parsley, basil and oregano and season to taste with salt and pepper. Set aside.
  4. Return the skillet to medium heat and add one tablespoon of oil along with the ground beef or veggie ground. Cook until well browned and cooked through. Season with salt and pepper, transfer to a large bowl and set aside. 
  5. Add another tablespoon of oil to the pan along with the onion. Season with salt and pepper and cook for three to four minutes until softened and lightly golden brown. Grate in the remaining three garlic cloves and cook for 30 seconds. Transfer the onion mixture to the bowl of cooked ground beef and add the passata, red pepper flakes, and the remaining parsley, basil, and oregano. Stir well to combine and season to taste with salt and pepper, if needed.
  6. Lightly season the squash with salt and pepper and divide in the meat sauce mixture. Top with the ricotta mixture and spread into an even layer. Scatter the mozzarella cheese over top and drizzle with olive oil.
  7. Cover the squash with the extra aluminum foil, grease the side down, and roast it for 35 to 40 minutes. Remove the foil and continue roasting for 20 to 25 minutes or until the squash is tender and the top is golden and bubbling.
  8. If desired, allow the squash to cool for five to 10 minutes before serving, scatter with fresh herbs and Parmigiano Reggiano. Enjoy! 

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