For a vegetarian option, substitute the Italian sausage with cooked mushrooms or other vegetables of your choice. To add a touch of spice, add a pinch of red pepper flakes to the tomato sauce. If you don't have fresh basil, dried basil can be used instead. Use 1 teaspoon of dried basil for every 2 tablespoons of fresh basil.
Roasted Spaghetti Squash Lasagna Boats
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PREP TIME20 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 45 mins
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SERVING6 People
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VIEWS9
Experience the heartwarming flavors of lasagna in a lighter, veggie-forward dish. Spaghetti squash stands in for pasta, creating a naturally delicious and satisfying meal. These boats are filled with savory Italian sausage, a rich tomato sauce, creamy ricotta, and melted mozzarella and Parmesan cheeses. A symphony of flavors in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol50 mg
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Fiber2 g
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Protein21 g
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Saturated Fat9 g
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Sodium982 mg
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Sugar1 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C).
02
StepCut squash in half lengthwise with a large kitchen knife. Scoop out seeds and membrane. Season lightly with salt and pepper. Place in a baking dish, cut-side down.
03
StepBake in the preheated oven until soft, about 45 minutes. Remove from the oven and let cool for about 10 minutes. Keep the oven on.
04
StepMeanwhile, begin preparing sauce. Combine ricotta cheese, Parmesan cheese, and parsley in a medium bowl. Mix well.
05
StepHeat oil in a large, deep skillet over medium heat. Saute onion and garlic in the hot oil until onion is soft, 3 to 4 minutes. Add sausage and cook and stir until browned, 5 to 7 minutes, breaking up meat into small pieces as it cooks. Add tomatoes, salt, and pepper. Simmer over low heat for 25 minutes; stir in basil and simmer for 5 minutes more.
06
StepRemove flesh from the cooled squash by scraping with a fork, creating spaghetti strands. Reserve the shells. Drain the squash strands in a paper towel-lined colander to soak up excess liquid.
07
StepToss squash strands with the tomato sauce mixture. Spoon into the 6 squash shells. Top with 1 to 2 tablespoons of the ricotta cheese mixture and 2 tablespoons mozzarella cheese. Place in the baking dish.
08
StepRoast in the preheated oven until heated through and cheese is melted, about 30 minutes.
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Rita Marvin
Jun 28, 2025My kids loved this! A great way to get them to eat their vegetables.
Adah Auer
Jun 27, 2025This recipe is so easy to customize. I used ground turkey instead of sausage and it turned out great.
Sydnie Olson
Jun 27, 2025I added a layer of spinach to the squash before adding the sauce and cheese. It was delicious!
Anastasia Blanda
Jun 24, 2025The flavor of the squash is so good with the sauce.
Melissa Bernier
Jun 23, 2025I was surprised how much this tasted like lasagna! The spaghetti squash is a great substitute for pasta.