Name: Roasted Garlic Spaghetti Squash Lasagna Boats Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 1 head garlic; Extra virgin olive oil, for drizzling and 1 tablespoon for cooking; 1 tablespoon extra virgin olive oil; 3/4 pound ground spicy Italian chicken sausage or ground chicken; 1 small yellow onion, chopped; 1 can (28 ounce) crushed San Marzano tomatoes; 1 dried bay leaf; 2 teaspoons dried oregano; Kosher salt and black pepper, to taste; 1 cup water; 2 medium spaghetti squash, halved and seeds removed; 1/2 cup whole milk or heavy cream; 1/4 cup whole milk ricotta cheese; 1/8 teaspoon grated fresh nutmeg; 1/2 cup fresh basil, chopped; 1 1/2 cups shredded fontina cheese or mozzarella cheese, divided; 1 cup shredded provolone cheese, divided; Kosher salt and black pepper, to taste; Fresh thyme; Fried sage leaves

Introduction

This Roasted Garlic Spaghetti Squash Lasagna Boats recipe is a delightful low-carb twist on traditional lasagna. It combines tender roasted garlic, flavorful spicy Italian chicken sausage, and a blend of cheeses nestled inside roasted spaghetti squash halves. Perfect for a cozy dinner that’s both comforting and light.

The dish shows a white bowl filled with a layered baked casserole, featuring a golden-brown top layer of melted cheese with some green herbs scattered on it. The casserole has a thick yellow base layer, likely a vegetable or pasta, topped by a generous portion of reddish-brown sauce mixed with melted cheese that stretches as a fork lifts a bite. The lifted portion also shows cheese strings and bits of herbs, and the bowl sits on a wooden table with some green herb leaves and a small dish of cracked black pepper nearby. The background is dark, highlighting the warm colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon extra virgin olive oil, plus more for drizzling

1 head garlic

3/4 pound ground spicy Italian chicken sausage or ground chicken

1 small yellow onion, chopped

1 can (28 ounce) crushed San Marzano tomatoes

1 dried bay leaf

2 teaspoons dried oregano

2 medium spaghetti squash, halved and seeds removed

1/2 cup whole milk or heavy cream

1/4 cup whole milk ricotta cheese

1/2 cup fresh basil, chopped

1/8 teaspoon grated fresh nutmeg

1 1/2 cups shredded fontina cheese or mozzarella cheese

1 cup shredded provolone cheese

Kosher salt and black pepper

Fresh thyme and/or fried sage leaves, for serving (optional)

Instructions

Step 1: Preheat the oven to 425 degrees F. Slice off the top portion of the garlic head to expose the cloves. Place the garlic on a piece of foil, drizzle lightly with olive oil, and wrap tightly. Roast in the oven until the cloves are lightly browned and tender, about 20 minutes. Let cool, then squeeze the roasted garlic cloves into a bowl and mash with a fork.

Step 2: Heat 1 tablespoon olive oil in a large pot over high heat. When the oil shimmers, add the chicken sausage and brown evenly for 5 to 8 minutes. Add the chopped onion and cook for 2 more minutes. Reduce heat to low and add crushed tomatoes, 1 cup water, bay leaf, oregano, and a pinch of salt and pepper. Simmer for 15 minutes until the sauce thickens slightly. Remove the bay leaf and stir in the roasted garlic. Adjust seasoning to taste.

Step 3: Poke holes in the spaghetti squash halves with a fork and microwave on a plate for 3 minutes. Let cool slightly, then scoop out and discard the seeds.

Step 4: In a medium bowl, combine the milk or cream, ricotta cheese, nutmeg, and basil. Season with salt and pepper. Stir in 1 cup fontina cheese and 1/2 cup provolone cheese.

Step 5: Place the spaghetti squash halves cut side up in a baking dish. Season the flesh with salt and pepper. Sprinkle the remaining fontina cheese evenly into the bottom of each squash cavity. Divide the meat sauce evenly among the squash halves, then spoon the milk and cheese mixture over the sauce. Top with the remaining provolone cheese. Cover loosely with foil.

Step 6: Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 15 to 20 minutes, until the squash is tender and the cheese is golden brown on top. The filling may appear slightly soupy, which is normal.

Step 7: Let the squash rest for 5 minutes. Use a fork to scrape the squash flesh into strands, mixing it with the meat and cheese filling. Serve warm, optionally garnished with fresh thyme and fried sage leaves.

Tips & Variations

For a milder flavor, use sweet Italian sausage or substitute with ground turkey.

Roasting the spaghetti squash in the oven instead of microwaving enhances its natural sweetness and texture.

Fresh mozzarella can be used instead of provolone for a creamier texture.

Add sautéed mushrooms or spinach to the meat sauce for extra veggies.

FAQs

Can I prepare the meat sauce and squash ahead of time?

Yes, the meat sauce and roasted spaghetti squash can be made a day in advance. Store them separately in the refrigerator and assemble the lasagna boats just before baking to keep the squash from getting soggy.

What if I don’t have fresh basil or nutmeg?

If you don’t have fresh basil, dried basil can be used but use about one-third the amount as dried herbs are more concentrated. Nutmeg can be omitted without greatly affecting the dish, though it adds a subtle warmth to the cheese mixture.