Spaghetti Squash Lasagna Boats {Recipe}

As the weather gets colder and the days get shorter, I start to crave warm, hearty, and comforting foods. The bad news is many of these comfort foods are not the most nutrient dense. The good news is that I have a recipe here that is all of these things – warm, hearty, comforting, and nutritious. Spaghetti squash is one of my favorite vegetables because it is so versatile and is a blank slate for whatever flavors you want.
For this recipe, I have gone the traditional route with Italian flavors. This spaghetti squash lasagna boat combines classic marinara sauce with kale, grilled chicken, mozzarella, and tons of spices to create a super filling and healthy meal perfect for any chilly fall night. And the best part is that you can easily adapt the recipe to include your favorite veggies and flavors. Scroll past the recipe for step-by-step photos. Enjoy!

Spaghetti Squash Lasagna Boats 

Makes 2 large boats


  • 1 large spaghetti squash
  • 3 large handfuls of chopped kale
  • 1/2 large or 1 small onion, thinly sliced into half-moons
  • 2 small chicken breasts (about 8 oz.)
  • 1.5 cups marinara sauce (I prefer Rao’s)
  • mozzarella/parmesan cheese (optional)
  • oil, salt, pepper, Italian seasoning, and garlic powder


  1. Preheat oven to 375°.
  2. Cut spaghetti squash in half lengthwise and remove the seeds. Place face-up in a baking dish and fill with about a 1/2 inch of water.
  3. Bake in oven for 40-50 minutes, depending on the size of your squash.
  4. While the squash cooks, heat oil (I prefer avocado oil) in a large saucepan over medium.
  5. When the oil is hot, add in onion and cook for 5 minutes until tender and slightly translucent.
  6. Add in the kale and season with salt, pepper, and garlic powder to taste. Once kale is wilted, take pan off burner and set aside.
  7. Next, season the chicken with salt, pepper, and Italian seasoning. Cook on a preheated grill or on the stove-top for about 5-7 minutes per side, or until no longer pink on the inside. Once done, cut into 1-inch cubes and set aside.
  8. Once the squash is out of the oven, use a fork to create “noodles” and put in a large bowl with marinara sauce. Season with salt and pepper and mix. (This is also totally optional, but you can add in some butter/coconut oil in this step for a little extra flavor!).
  9. Now, using your almost empty squash skins, add in a layer of “noodles” to each boat, followed by a layer of chicken, then veggies, then cheese if desired. Continue layering until the boat is full and finish off with a nice layer of cheese.
  10. Return the boats to the oven for 5-10 minutes, or until cheese is brown and bubbly.
  11. Remove from oven, garnish with dried or fresh herbs, and enjoy!

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