Description

This Roasted Garlic Spaghetti Squash Lasagna Boats recipe is a delicious, low-carb twist on traditional lasagna. Featuring roasted garlic, savory Italian chicken sausage, and layers of creamy cheeses baked inside tender spaghetti squash halves, this dish balances rich flavors with healthy ingredients for a comforting and satisfying meal. Perfect for weeknight dinners or entertaining, it combines roasted, baking, and stovetop cooking techniques to bring out the best in each component.

Ingredients

Scale

Roasted Garlic

1 head garlic
Extra virgin olive oil, for drizzling and 1 tablespoon for cooking

Meat Sauce

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

Spaghetti Squash and Cheese Mixture

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

For Serving (Optional)

Fresh thyme
Fried sage leaves

Instructions

Roast the Garlic: Preheat your oven to 425°F. Slice off the top portion of the garlic head to expose some cloves. Place the garlic on a piece of foil, drizzle lightly with olive oil, and wrap it tightly. Roast in the oven for about 20 minutes, until the cloves are lightly browned and tender. Allow to cool, then squeeze out the garlic cloves into a bowl and mash them with a fork.
Prepare the Meat Sauce: Heat 1 tablespoon of olive oil in a large pot over high heat. Once the oil shimmers, add the ground Italian chicken sausage and cook, browning it evenly for 5 to 8 minutes. Add the chopped onion and cook for an additional 2 minutes. Reduce the heat to low and stir in the crushed tomatoes, 1 cup of water, bay leaf, dried oregano, and a pinch of salt and pepper. Allow the sauce to simmer for 15 minutes or until it thickens slightly. Remove the bay leaf and stir in the roasted garlic. Taste and adjust seasonings as needed.
Prepare the Spaghetti Squash: Poke a few holes into the spaghetti squash with a fork and microwave on a plate for 3 minutes to soften slightly. Let cool briefly, then cut lengthwise and scoop out the seeds, discarding them.
Make the Cheese Mixture: In a medium bowl, combine the milk or cream, ricotta cheese, grated nutmeg, and chopped basil. Season with salt and pepper. Stir in 1 cup of the shredded fontina cheese and 1/2 cup of the provolone cheese until evenly mixed.
Assemble the Lasagna Boats: Place the squash halves cut side up in a baking dish. Season them with salt and pepper. Sprinkle the remaining fontina cheese into the bottom of each squash cavity. Evenly divide the meat sauce among the squash halves, spooning it into the cavities. Next, layer the milk and cheese mixture over the meat sauce. Top each with the remaining provolone cheese. Cover the baking dish loosely with foil.
Bake: Bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 15 to 20 minutes until the squash becomes tender and the cheese on top is golden brown. The squash mixture may appear a bit soupy, which is normal.
Serve: Let the squash rest for 5 minutes after baking. Use a fork to scrape the squash into strands, mixing the meat and cheese throughout. Serve topped with fresh thyme and fried sage leaves if desired.

Notes

You can substitute ground spicy Italian chicken sausage with ground turkey or beef if preferred.
Using whole milk or heavy cream adds richness, but lower-fat milk can be used for a lighter dish.
Fresh herbs like basil, thyme, and sage enhance the flavor; consider adding more or substituting with dried herbs if fresh aren’t available.
The squash can be microwaved or roasted initially to soften; roasting the whole squash before halving is an alternative method.
This dish is naturally gluten-free based on the ingredients used.
Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven for best texture.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Keywords: spaghetti squash, lasagna boats, roasted garlic, Italian sausage, low-carb lasagna, gluten free, baked pasta substitute