Spaghetti Squash Sausage Lasagna Boats

What do you put on your Spaghetti Squash? I top mine with almost anything I love on pasta, like these easy Spaghetti Squash Sausage Lasagna Boats. Perfect if you're craving something decadent and delicious without overdoing the calories! Filled with everything I love on my lasagna – chicken sausage, tomato sauce, ricotta, parmesan and mozzarella cheese.

What do you put on your Spaghetti Squash? I top mine with almost anything I love on pasta, like these easy Spaghetti Squash Sausage Lasagna Boats. Perfect if you’re craving something decadent and delicious without overdoing the calories! Filled with everything I love on my lasagna – chicken sausage, tomato sauce, ricotta, parmesan and mozzarella cheese.

Spaghetti Squash Lasagna Boats – everything you love about lasagna, chicken sausage, tomato sauce, ricotta, parmesan and mozzarella cheese only lower in carbs.

A delicious, healthier lasagna that is low-carb, low-calorie, under 300 calories and 7 Smart Points if you’re on Weight Watchers, and it’s filling! It’s also gluten free and so delicious.

How do you prevent spaghetti squash from getting too watery?

Spaghetti squash has a lot of liquid, when cooked 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.

Roasting spaghetti squash will give you the best results, if you microwave or make your spaghetti squash in the slow cooker, it will have a lot more liquid.

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 9×9 baking dish instead of the shells. Enjoy!!

Here’s a few more spaghetti squash recipes I think you will love!

 

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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.

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
  • 1 bay leaf

Directions:

  1. Preheat oven to 400ºF.
  2. 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.
  3. 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.
  4. In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.
  5. 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.
  6. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through.
  7. When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low.
  8. Simmer 20 to 30 minutes, then add in fresh basil at the very end.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

Nutrition Information

Yield: 6 servings, Serving Size: 1 boat

  • Amount Per Serving:
  • Freestyle Points: 7
  • Points +: 8
  • Calories: 246 calories
  • Total Fat: 13g
  • Saturated Fat: g
  • Cholesterol: 71mg
  • Sodium: 701mg
  • Carbohydrates: 17g
  • Fiber: 2g
  • Sugar: 7g
  • Protein: 17g
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Spaghetti Squash Lasagna Boats – everything you love about lasagna, chicken sausage, tomato sauce, ricotta, parmesan and mozzarella cheese only lower in carbs.

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Spaghetti Squash Sausage Lasagna Boats – stuffed with chicken sausage, marinara, ricotta and mozzarella, YUM!