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.
Yield: 6 servings
4.89 from 9 votes

Spaghetti Squash Sausage Lasagna Boats

Total Time: 1 hr 30 mins
Cuisine: Italian
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

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.
  • 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.

Nutrition

Serving: 1boat, Calories: 246kcal, Carbohydrates: 17g, Protein: 17g, Fat: 13g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 71mg, Sodium: 701mg, Potassium: 0mg, Fiber: 2g, Sugar: 7g, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
Freestyle Points: 7
Points +: 8