Spaghetti Squash Sausage Lasagna Boat Recipe

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

Spaghetti Squash Sausage Lasagna Boats
Spaghetti Squash Sausage Lasagna Boats

What do you place on your spaghetti squash? I top mine with nearly anything I like on pasta like I did with these Lasagna Boats. To include protein I utilized leaner chicken sausage, ricotta and mozzarella and they came out tasty. They’re ideal if you’re yearning something decadent and tasty within your calorie variety! More spaghetti squash dishes you may delight in 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 option to pasta that’s high in fiber and vitamins B6 and C. These spaghetti squash boats are under 300 calories, really filling, and likewise gluten-free.

How to Cut Spaghetti Squash

Spaghetti squash can be difficult to cut because it’s so difficult. I discovered a technique to make it much easier years earlier. Simply pierce the squash all over with a fork and after that microwave it for a number of minutes prior to cutting.


There are 2 manner ins which you can avoid your spaghetti squash from getting too watery when prepared:

  1. Your cooking approach will impact the consistency. Roasting spaghetti squash in the oven will offer you the very best outcomes compared to utilizing the microwave or sluggish cooker, which will offer it a lot more liquid.
  2. Location prepared squash in a colander over paper towels to assist eliminate the excess wetness.

How to Make Ahead

You can prep these spaghetti squash lasagna boats as much as a day beforehand and after that put them in the oven thirty minutes prior to you’re prepared to consume.

If your spaghetti squashes are large, you can position the mix in a 9” × 9” baking meal rather of the shells.


  • Sub the Italian chicken sausage for turkey or usage lean ground turkey or beef skilled with salt and Italian herbs.
  • If you’re not a fan of ricotta cheese, swap it with home cheese.
  • Change out the basil for parley.
  • To conserve time, you can utilize jarred sauce and avoid the 20-to-30-minute simmering action with the crushed tomatoes.
  • To make vegetarian spaghetti squash lasagna boats, leave out the sausage and include additional veggies, like mushrooms, spinach, or bell peppers.

How To Make (Video)

Spaghetti Squash Sausage Lasagna Cheese Pull

Spaghetti Squash Lasagna


Spaghetti Squash Sausage Lasagna Boats


246 Cals
17 Protein
17 Carbohydrates
13 Fats

Preparation Time: 10 minutes

Overall Time: 1 hr 30 minutes

These simple Spaghetti Squash Lasagna Boats are filled with whatever I like on my lasagna – chicken sausage, tomato sauce, ricotta, parmesan, and mozzarella cheese.

  • 3 little to medium spaghetti squash, about 5 cups prepared
  • salt and fresh pepper, to taste
  • 1/3 cup part skim ricotta cheese
  • 2 tablespoon grated parmesan cheese
  • 1 tablespoon sliced parsley, or basil
  • 3/4 cup entire milk shredded mozzarella cheese

For the sauce:

  • 1 tsp olive oil
  • 1/2 onion, carefully sliced
  • 3 cloves garlic, minced
  • 14 oz Italian chicken sausage
  • 14 oz 1/2 can crushed tomatoes (I choose Tuttorosso)
  • salt and fresh pepper, to taste
  • 2 tablespoon sliced basil
  • 1 bay leaf
  • Preheat oven to 400ºF.

  • Cut spaghetti squash in half lengthwise and dig seeds and membrane. Season gently with salt and black pepper; bake about 1 hour, or longer if required on a flat pan, cut side down.

  • If you choose the microwave, cut squash in half lengthwise, dig seeds and fibers and put on a microwave safe meal and cover. Microwave 8-9 minutes or up until soft. This approach is much faster however it will be more watery.

  • While the spaghetti squash cooks, in a little bowl integrate the ricotta cheese, 2 tablespoon parmesan cheese and parsley.

  • In a big deep sauté pan, heat oil and include onions and garlic; sauté on medium-low for about 3 to 4 minutes, up until soft.

  • Include the sausage and cook, separating into smaller sized pieces up until browned and prepared through.

  • When prepared, include the crushed tomatoes and change salt and pepper to taste. Include the bay leaf and cover, minimizing heat to low. Simmer 20 to thirty minutes, then include fresh basil at the very end.

  • When spaghetti squash is prepared, let it cool for about 10 minutes keeping the oven on. If you microwaved this, pre-heat the oven to 400°F.

  • When the spaghetti squash is cool enough to manage, utilize a fork to eliminate flesh, which will come out in spaghetti looking hairs scheduling the shells.

  • Drain pipes the squash on a paper towel to absorb any excess liquid, then toss with half of the sauce. Location the spaghetti squash back into the 6 shells and put on a flat pan.

  • Leading each with staying sauce, 1 tablespoon ricotta cheese mix, and 2 tablespoon mozzarella cheese. Bake in the oven for 20 – thirty minutes or up until whatever is hot and the cheese is melted.

My individual points are 8.

Serving: 1boat, Calories: 246kcal, Carbohydrates: 17g, Protein: 17g, Fat: 13g, Hydrogenated Fat: 5g, Cholesterol: 71mg, Salt: 701mg, Fiber: 2g, Sugar: 7g

Keywords: baked spaghetti squash, finest spaghetti squash dish, how to prepare spaghetti squash, low carbohydrate dishes, spaghetti squash, spaghetti squash lasagna

Spaghetti Squash Lasagna


Jobber Wiki author Frank Long contributed to this report.