Spaghetti Squash Sausage Lasagna Boats

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Spaghetti Squash Lasagna Boats starts with roasted spaghetti squash filled with chicken sausage, tomato sauce, ricotta, Parmesan, and mozzarella cheese.

Spaghetti Squash Sausage Lasagna Boats
Spaghetti Squash Sausage Lasagna Boats

What do you put on your spaghetti squash? I top mine with almost anything I love on pasta like I did with these Lasagna Boats. To add protein I used leaner chicken sausage, ricotta and mozzarella and they came out delicious. They’re perfect if you’re craving something decadent and delicious within your calorie range! More spaghetti squash recipes you might enjoy are Spaghetti Squash with Meat Ragu and  Baked Spaghetti Squash and Cheese.

Sheet Pan Spaghetti Squash Lasagna

Spaghetti squash is a healthy, low-carb and low-calorie alternative to pasta that’s high in fiber and vitamins B6 and C. These spaghetti squash boats are under 300 calories, very filling, and also gluten-free.

How to Cut Spaghetti Squash

Spaghetti squash can be tricky to cut since it’s so hard. I learned a trick to make it easier years ago. Just pierce the squash all over with a fork and then microwave it for a couple of minutes before cutting.

HOW DO YOU PREVENT SPAGHETTI SQUASH FROM GETTING TOO WATERY?

There are two ways that you can prevent your spaghetti squash from getting too watery when cooked:

  1. Your cooking method will affect the consistency. Roasting spaghetti squash in the oven will give you the best results compared to using the microwave or slow cooker, which will give it a lot more liquid.
  2. Place cooked squash in a colander over paper towels to help remove the excess moisture.

How to Make Ahead

You can prep these spaghetti squash lasagna boats up to a day in advance and then put them in the oven 30 minutes before you’re ready to eat.

If your spaghetti squashes are very large, you can place the mixture in a 9” × 9” baking dish instead of the shells.

Variations:

  • Sub the Italian chicken sausage for turkey or use lean ground turkey or beef seasoned with salt and Italian herbs.
  • If you’re not a fan of ricotta cheese, swap it with cottage cheese.
  • Switch out the basil for parley.
  • To save time, you can use jarred sauce and skip the 20-to-30-minute simmering step with the crushed tomatoes.
  • To make vegetarian spaghetti squash lasagna boats, omit the sausage and add extra veggies, like mushrooms, spinach, or bell peppers.

How To Make (Video)

Spaghetti Squash Sausage Lasagna Cheese PullSpaghetti Squash Lasagna

MORE SPAGHETTI SQUASH RECIPES YOU WILL LOVE:

Spaghetti Squash Sausage Lasagna Cheese Pull
Print WW Personal Points
4.77 from 17 votes
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Spaghetti Squash Sausage Lasagna Boats

246 Cals 17 Protein 17 Carbs 13 Fats
Prep Time: 10 mins
Total Time: 1 hr 30 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: Italian
These easy Spaghetti Squash Lasagna Boats are filled with everything I love on my 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

Instructions

  • 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. This method is faster but it will be more watery.
  • While the spaghetti squash cooks, 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.
    fork shredding strands of spaghetti squash
  • 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.
    spaghetti squash and sauce
  • 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.

Notes

My personal points are 8.

Nutrition

Serving: 1boat, Calories: 246kcal, Carbohydrates: 17g, Protein: 17g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 71mg, Sodium: 701mg, Fiber: 2g, Sugar: 7g
Keywords: baked spaghetti squash, best spaghetti squash recipe, how to cook spaghetti squash, low carb recipes, spaghetti squash, spaghetti squash lasagna

Spaghetti Squash Lasagna

 

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151 comments

  1. I need more protein for the nutrition program I’m doing; would there be room in these to double the chicken sausage?

  2. How would you suggest to reheat from frozen?

  3. Has anyone tried cooking the spaghetti squash in the instant pot to make it a quicker meal?

  4. So very good!!! Will make again.  Adjusted seasoning to my taste. 

  5. Can the leftovers be frozen? It made a lot for just me and my husband. 

  6. This was delicious!! I added spinach in with the basil to sneak in more vegetables. I also put a garlic clove underneath each squash half while I roasted it, and then squeezed the roasted garlic into the squash mixture for extra garlic flavor. A little more time required for this one but WORTH IT!

  7. I love your receipts. Everything turns out so well. I am a WW person for many years. I was on blue plan until they suddenly changed to personal points. Please tell me if u will be showing  personal points with ur receipts in the near future. I hope so 
    Thanks for all u do for me!

    • yes, if you click on the personal points button in the recipe card, it will take you to WW recipe builder and show you your personal points

  8. I would cook the squash for half the time. Came out very mushy. 

  9. This was delicious! My husband loved it as well. Since it’s only the two of us we had leftovers, but they were easy to store in the shell. When we were ready to eat I just scooped them out all in one piece and microwaved. Still tasty and an easy meal for us.

  10. This was so good! My husband is a picky eater and he said it tasted like pizza! That’s huge! I had huge spaghetti squashes so I measured 5 cups and baked it in a square pyrex. Portion sizes seem a little more flexible that way. Thanks for a great recipe