Spaghetti Squash Lasagna Boats begin with roasted spaghetti squash filled with savory Italian-style chicken sausage, a simple tomato sauce, ricotta, Parmesan, and melted mozzarella. This lighter take on classic lasagna keeps the familiar flavors while reducing carbs and calories, making it a satisfying, family-friendly dinner that’s naturally gluten-free and rich in fiber and vitamins.
Spaghetti Squash Sausage Lasagna Boats
I top my spaghetti squash with many of the same ingredients I love in lasagna: a spiced meat sauce, creamy ricotta, shredded mozzarella, and a sprinkle of Parmesan. For this version I used lean chicken sausage to keep the protein high and the calories moderate. The finished boats are rich in flavor and texture—creamy ricotta meets tender strands of squash and bubbly melted cheese on top. They’re a great option when you want something indulgent but still within a healthier eating plan.
Spaghetti squash is a useful pasta substitute because it provides pasta‑like strands with fewer carbs and calories while adding fiber and vitamins. Each stuffed boat is roughly 246 calories and makes a filling meal when served with a side salad or roasted vegetables.
How to Cut and Prepare Spaghetti Squash
Spaghetti squash can be very hard to cut. To make it safer and easier, pierce the skin several times with a fork and microwave the whole squash 2–3 minutes to soften it slightly before slicing. Then cut it lengthwise with a sharp, sturdy knife and scoop out the seeds and inner membrane.
How to Prevent Spaghetti Squash from Getting Too Watery
Two key steps help keep the filling from becoming watery:
- Roast the squash in the oven instead of cooking it in the microwave or slow cooker. Roasting reduces excess moisture and concentrates flavor.
- After scraping the squash flesh into strands, drain it in a colander or on paper towels to remove excess liquid before mixing it with the sauce and cheese.
Make-Ahead Tips
You can prepare the components up to a day in advance: roast the squash, make the sauce, and mix the ricotta filling. When ready to serve, spoon the warmed sauce and cheese into the shells and bake for 20–30 minutes until heated through and the cheese is melted and golden.
If your squash are very large, combine the prepared filling and sauce in a 9″ × 9″ baking dish and bake as a casserole instead of stuffing individual shells.
Variations
- Substitute the Italian chicken sausage with turkey sausage, or use lean ground turkey or beef seasoned with Italian herbs.
- If you prefer not to use ricotta, cottage cheese is a good substitute and still keeps the dish creamy.
- Swap basil for parsley or add a mix of fresh herbs for brightness.
- To save time, use a high-quality jarred marinara and skip the simmer step for the tomato sauce.
- For a vegetarian version, omit the sausage and add extra vegetables such as mushrooms, spinach, or bell peppers.
Ingredients
- 3 small to medium spaghetti squash (about 5 cups cooked)
- Salt and freshly ground black 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 (casings removed)
- 14 oz crushed tomatoes (about half a 28 oz can)
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh basil
- 1 bay leaf
Instructions
- Preheat the oven to 400°F (200°C).
- Cut each spaghetti squash in half lengthwise and scoop out the seeds and membrane. Lightly season the cut sides with salt and pepper. Place the halves cut side down on a baking sheet and roast for about 1 hour, or until the flesh is tender and the strands pull away easily with a fork. (If you microwave the squash for speed, it will be more watery; drain well if you use that method.)
- While the squash roasts, combine the ricotta, 2 tablespoons Parmesan, and the parsley or basil in a small bowl; set aside.
- In a large, deep sauté pan, heat the olive oil over medium-low heat. Add the chopped onion and minced garlic and cook for about 3–4 minutes until softened.
- Add the chicken sausage, breaking it into small pieces, and cook until browned and cooked through.
- Stir in the crushed tomatoes, season with salt and pepper, add the bay leaf, reduce the heat to low, and simmer for 20–30 minutes to allow flavors to meld. Stir in the fresh basil at the end of cooking. Remove the bay leaf before assembling.
- When the roasted squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands and reserve the shells for stuffing. Drain the strands on paper towels or in a colander to remove excess moisture, then toss the strands with half of the meat sauce.
- Spoon the sauced squash back into the reserved shells. Top each stuffed shell with the remaining sauce, about 1 tablespoon of the ricotta mixture, and 2 tablespoons shredded mozzarella.
- Bake the stuffed squash boats at 400°F for 20–30 minutes, until everything is heated through and the cheese is melted and bubbly. Let rest a few minutes before serving.
Nutrition (per serving)
Yield: 6 servings • Serving Size: 1 boat
- Calories: 246 kcal
- Carbohydrates: 17 g
- Protein: 17 g
- Fat: 13 g (Saturated Fat: 5 g)
- Cholesterol: 71 mg
- Sodium: 701 mg
- Fiber: 2 g
- Sugar: 7 g
Notes
The recipe makes six boats. My personal points value for this recipe is listed as 8 (for reference within a points-based plan). If you prefer a lower-sodium meal, choose low-sodium crushed tomatoes and lower-sodium sausage or use lean ground turkey with Italian seasoning instead.
Serving Suggestions
Serve these lasagna boats with a crisp green salad, roasted broccoli, or a side of steamed vegetables for a complete, balanced meal. They also reheat well for leftovers—cover and bake at 350°F until warmed through, or reheat individual portions in the microwave for convenience.
