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
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.
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:
- 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.
- 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)
MORE SPAGHETTI SQUASH RECIPES YOU WILL LOVE:
- Turkey Taco Spaghetti Squash Boats
- Spaghetti Squash Enchilada Boats
- Spaghetti Squash with Meat Ragu
- Baked Spaghetti Squash and Cheese
- Spaghetti Squash with Bacon and Parmesan
Spaghetti Squash Sausage Lasagna Boats
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.
- 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.
Last Step:
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Nutrition
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I need more protein for the nutrition program I’m doing; would there be room in these to double the chicken sausage?
How would you suggest to reheat from frozen?
Has anyone tried cooking the spaghetti squash in the instant pot to make it a quicker meal?
Cut it in half. Pressure cook on a rack with 1/2 cup water for 8 minutes on high pressure. Quick release.
So very good!!! Will make again. Adjusted seasoning to my taste.
Can the leftovers be frozen? It made a lot for just me and my husband.
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!
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
I would cook the squash for half the time. Came out very mushy.
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.
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
Would this work with butternut squash? I accidentally bough butternut instead of spaghetti squash but don’t want to ditch the whole recipe! Thanks!
This is probably my least favorite Skinnytaste recipe, however, I will admit I did not have italian chicken sausage at home, and used pork sausage instead. Big mistake., horrible after taste.. that being said, did not think it was fair to give a poor review as I did not use the recommended ingredient, but may give it a try again with ground turkey instead or the actual italian chicken sausage.
I created the recipe using recipe builder, when entering in the points. I’m only getting 5 for green. Anyone else?
Since finding this recipe over a year ago, I’ve been making these on a regular basis. Everyone is always impressed (including my dad who won’t eat spaghetti squash). I was even able to modify this when I did the whole30.
I can’t say enough about this recipe!!! Healthy option with loads of flavor. This will continue to stay a staple.
Awesome!
Have to remember to start cooking an hour earlier if you bake the squash. I’d gotten them ready on on the pan before I realized we wouldn’t have dinner until 8pm! I popped the whole sheet into the fridge and ordered pizza. We did the recipe the next night and I think the time in the fridge helped dry the squash a bit. I increased some ingredients-crushed tomatoes only in 28oz cans here, the 3 sausage links were more than 14 oz, and I admit I used more of the ricotta, but hey, lasagna is flexible! The dish was delicious, and the leftovers just as good! Not sure I’ll ever make traditional lasagna again!
I agree! This took over 2 hours to get on the table
I put this in two small casserole dishes so I could freeze one for later. I wonder what brand of sausage you used and if it is raw or fully cooked because when I plugged the ingredients into the recipe builder I got 5 smart points on weight watchers. I was not able to find fresh chicken sausage but used raw sweet italian turkey sausage made by Jennie-O, using only the amount 14 ounces of the package.
This is really good and will definitely make it again.
Made this last night and added some pan roasted eggplant cut into 1/2 cubes, baked in a casserole dish vs. putting back into the shells and used a jar of Roa’s marinara to save some time. Amazing!!
I made the spaghetti squash enchilada boats with the added black beans and corn and both my husband and I were brave and shocked how amazing spaghetti squash was!! I was eating it up plain once it came out of the roasting phase. We never eat squash and I’m now searching other versions to make again!
In that version you don’t drain it and put it back in the shells you just run a fork thru it and add the other filling and bake. Is there a reason this one needs that extra step?
Here is another tip: I just discovered using a POTATO MASHER helps break up the chicken sausage. This helps with ground turkey also. BTW: Love your recipes!
Sooo good! My first time trying spaghetti squash!! Definitely a keeper! Only modifications I made were using ground turkey instead, putting this in a baking dish, and used cottage cheese instead of ricotta
We made this using sausage in the casing, browned it off in the skillet with some Pam, then sliced it and carried on with the recipe. Had to substitute cottage cheese for the ricotta. Otherwise it was a HUGE hit! My husband said “this is probably one of the best things you’ve made, ever! You can make this again!” There were NO leftovers.