Dec 3, 2013

Spaghetti Squash Sausage Lasagna Boats



If you're craving something decadent and delicious without overdoing the calories, you'll love these delicious spaghetti squash boats filled with everything you love about lasagna – chicken sausage, tomato sauce, ricotta, parmesan and mozzarella cheese.

I even used whole milk mozzarella cheese because I wanted it to melt nice, I just used it in moderation. The whole thing is way under 300 calories and 8 points plus if you're on Weight Watchers, and it's filling! It's also gluten free – if you prefer to use part-skim mozzarella, the WW Points would be 7 pp.

Spaghetti squash when cooked has a lot of liquid, so I find it helpful to place it in a colander over paper towels to help get red of the excess moisture and it works perfectly.


You can prep this ahead of time, then put it on the oven just before you're ready to bake. If you happen to only find large spaghetti squash, you can place the mixture in a 9x9 baking dish instead of the shells. Enjoy!!





Spaghetti Squash Sausage Lasagna Boats
Skinnytaste.com
Servings: 6 • Size: 1 boat • Old Points: 7 pts • Points+: 8 pts
Calories: 246 • Fat: 13 g • Protein: 17 g • Carb: 17 g • Fiber: 2 g • Sugar: 7 g
Sodium: 701 mg • Cholesterol: 71 mg


Ingredients:

  • 3 small to medium spaghetti squash (about 5 cups cooked)
  • salt and fresh pepper, to taste
  • 1/3 cup part skim ricotta cheese
  • 2 tbsp grated parmesan cheese
  • 1 tbsp chopped parsley (or basil)
  • 3/4 cup whole milk shredded mozzarella cheese

For the sauce:

  • 1 tsp olive oil
  • 1/2 onion, finely chopped
  • 3 cloves garlic, minced
  • 14 oz Italian chicken sausage
  • 14 oz (1/2 can) crushed tomatoes (I prefer Tuttorosso) 
  • salt and fresh pepper, to taste
  • 2 tbsp chopped basil

Directions:


Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down. 
If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.



In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.


In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 20 to 30 minutes, then add in fresh basil at the very end.


When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°F.



When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet.

Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese.


Bake in the oven for 20 - 30 minutes or until everything is hot and the cheese is melted.

50 comments :

  1. This looks like an BEAUTIFUL gluten free meal! Cannot wait to make it this weekend!!

    ReplyDelete
  2. This has been onmy list of things to make for awhile. I need to get on it!

    ReplyDelete
  3. Yum! I love anything and everything made from spaghetti squash. Actually have one in the oven right now...hmmmm :)

    ReplyDelete
  4. That looks amazing! I think Italian recipes with spaghetti squash are the best!
    Meet @ the Barre

    ReplyDelete
  5. what a great idea! love this! totally am going to try this recipe!

    ReplyDelete
  6. Looks great Gina! Quick question - the few times I've cooked spaghetti squash I can never get it to come apart in the strands. Any idea of what I might be doing wrong? Cooking it too long, not enough?
    Thanks for all you do! :)

    ReplyDelete
    Replies
    1. Tip the squash up on one end and scrape down with a fork, then reverse the squash to get the strands out of the other end.

      Delete
    2. It was probably not cooked through. It should fall easily with a fork. Next time bake it cut side down, I think it's better and won't dry out.

      Delete
  7. I'm wondering the same about the spaghetti squash. I've only cooked it once and had the same problem - one squash came out in stands and the second didn't.

    ReplyDelete
    Replies
    1. Bake it cut side down next time, I find it cooks better.

      Delete
    2. Try poking vent holes through the squash shell once it's upside down to help let that moisture escape while baking. I also do not use the olive oil on the inside of the squash.

      Delete
    3. Microwave cut halves in 1/2 of water for 15 min. They come out perfect.

      Delete
  8. I'm allergic to chicken and will be substituting veggie burger crumbles for the chicken sausage. Do you know how many total PPV the 14 ozs of chicken sausage is? I'd like to adjust accordingly.

    ReplyDelete
  9. This comment has been removed by the author.

    ReplyDelete
  10. Lasagna is one of my favorite meals, especially on a cold winter night. This squash version sounds amazing.

    ReplyDelete
  11. I love all your step by step photos in each of your recipes. That takes a lot of brain power! I'd get so wrapped up in my cooking I'd forget to take the pictures at the right time.

    ReplyDelete
  12. I was wondering If I could do this ahead of time and freeze it? Cooking for a crowd on Christmas and would love this. Will the squash shell hold up after freezing and then heating again? Thanks in advance for any help. :-)

    ReplyDelete
    Replies
    1. If the squash shell is anything like a pumpkin that has been left on my porch during a cold Halloween, I doubt it... :(

      Delete
  13. I'm a guy who likes pasta and sauce a lot, but I have to tell you, this spaghetti squash and sauce is freak'n awesome, we made it this weekend for our family as a surprise dish with meatballs and hot sausage, they all loved it....

    ReplyDelete
  14. I've always wanted to try spaghetti squash. Thanks for the great recipe!!

    ReplyDelete
  15. Can you give an estimated weight range for 'small to medium' squash? Thanks!

    ReplyDelete
  16. That was awesome! met all my expectations! I couldn't find any Italian chicken sausage, so I used half & half Italian pork and beef then rinsed it after I cooked it. It was amazing!

    ReplyDelete
  17. We had this last night -- very tasty, and refreshingly healthy after all the TG leftovers ;)

    One caveat, and this echoes comments I saw on a similar recipe on Epicurious -- this just isn't a pretty dish. The word "gloppy" comes to mind. So I wouldn't make it for company, but it was very tasty for us.

    ReplyDelete
  18. We made this last night and it was amazing! Thank you!

    ReplyDelete
  19. This was DELISH!!!! Thank you!

    ReplyDelete
  20. I LOVE spaghetti squash and I LOVE lasagna. This is a genius combination.

    ReplyDelete
  21. I made it tonight and it was awesome. Thank you!!!!

    ReplyDelete
  22. I made this for the first time this evening. I do make spaghetti squash often but never mixed it and put it back in the shell. It was fantastic. Your website is full of great ideas for those of us trying to cut back on the carbs and sugars. I really appreciate your time and effort.

    ReplyDelete
  23. I love this recipe. It takes all the delicious elements while leaving out the bad. Being gluten free lasagne is a thing of the past for me. Gluten free pastas are just not the same. Now I can get those flavours without the excess calories AND no gluten Thanks!

    ReplyDelete
  24. Just made this for dinner,it was delicious.Thanks Gina,love your website,have incorporated many of your recipes into my diet,all have been winners!

    ReplyDelete
  25. Made this for dinner tonight and it was fantastic!! What a great way to have the flavors of a traditional lasagna without all the guilt! Love it!

    ReplyDelete
  26. I made this last weekend for my parents and kids and everyone could not get enough. Mom's comment was, "best dish you've ever made--make this over Christmas break!" Coming from a retired chef, I felt like I earned a badge of honor! I will admit that I completely forgot to add in the basil that I crushed straight from the garden; total brain fart, but it was still a hit. It's definitely in my rotation of recipes now. (P.S. I came across your website earlier in 2013 and feel a little more thankful for that with every recipe of yours that I make. You rule! Happy Holidays.) :)

    ReplyDelete
  27. My husband was pretty sceptical about this idea, but I made it anyway. He was surprised that he actually liked it. We both ate untill we were stuffed. Then, he packed the left overs for his lunch the next day! Home Run!

    ReplyDelete
  28. This is a great recipe. Worked great! The boats looked elegant and tasted delicious. Thanks for sharing

    ReplyDelete
  29. This. Is. Amazing. Seriously!

    ReplyDelete
  30. I made this today and it was AMAZING! Will definitely make this again!

    ReplyDelete
  31. So delicious! Felt like I was cheating! Mine were not as pretty but overall great recipe. Thanks for sharing!

    ReplyDelete
  32. Made this last night. DELICIOUS.

    ReplyDelete
  33. I made this last night too! Very good!

    My store doesn't sell chicken sausage so I subbed lean ground beef that I made into "sausage" by using this recipe: http://www.food.com/recipe/seasoning-for-ground-pork-italian-style-sausage-178446.

    I also used fire roasted tomatos -- those made the sauce extra yummy!

    ReplyDelete
  34. My husband and I have made this twice now and it is amazing. We used crushed tomatoes so it was almost a tomato sauce over all of the squash. We also drained some cottage cheese and layered it with all of the other ingredients. We ended up using a casserole dish and have gotten 3 meals a piece out of it. We really enjoy a lot of the recipes on here. I recommend the salmon cakes as well!

    ReplyDelete
  35. Made this tonight and can't believe how delicious it tasted and how simple it was to make, especially since my cooking skills aren't the best! Thank you! Looking forward to following more of your recipes! :)

    ReplyDelete
  36. This comment has been removed by the author.

    ReplyDelete
  37. Can you clarify your points, How many points is one boat 2-3pts and 8 for all three?

    ReplyDelete
  38. Made this tonight. Turned out beautifully. I've never cooked with spaghetti squash, but it was very easy.

    ReplyDelete
  39. My roommate and I tried this recipe and we loved it! It tastes great as leftovers as well!

    ReplyDelete
  40. making this dish tonight, in preparation for dinner on Friday night with my soon-to-be SILs! Gotta impress the new family!! Just a note - your ingredient list didn't include the bay leaf. Glad I had them on hand!!

    ReplyDelete
  41. I wonder if you could leave the spaghetti squash as is after baking, and not remove the strands, fill it with the mixture and bake as stated. Then when ready to eat you would pull sauce and strands onto each bite.

    ReplyDelete
  42. I made this yesterday and it was delicious! The boats also make convenient leftovers. I prepared the 6 boats, but only cooked 2 for my Husband and I the first night. I wrapped the other boats in foil and put them in the fridge right after topping with cheese. The next evening, I took the leftover boats from the fridge and baked them for the remaining 30 minutes at 400 degrees. They turned out great!

    ReplyDelete
  43. I love this site! I've recently started carb cycling and just eating healthier overall. I find myself continuously going back to your site for ideas and recipes! Thanks!

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.