Roasted Garlic Spaghetti Squash Lasagna Boats

Why You’ll Love This Recipe

These lasagna boats are the best of both worlds: comforting like lasagna but lighter thanks to spaghetti squash. The roasted garlic adds sweetness, the sausage and herbs create depth, and the melted cheese topping makes it indulgent. It’s a complete meal served right in the squash shell, making it both fun and satisfying to eat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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 ounces) 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)

Directions

1. Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes, until soft and caramelized.
2. Meanwhile, place spaghetti squash halves cut side down on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 30–40 minutes, until tender. Scrape the squash with a fork to create strands, but leave them inside the shells.
3. In a skillet, heat olive oil over medium heat. Cook sausage until browned, then add onion and cook until softened. Stir in tomatoes, bay leaf, oregano, salt, and pepper. Simmer for 15–20 minutes, then remove bay leaf.
4. In a bowl, mash roasted garlic with cream, ricotta, basil, nutmeg, salt, and pepper until smooth.
5. Divide the garlic-ricotta mixture between the squash halves, mixing lightly with the squash strands. Top with the sausage-tomato sauce, then sprinkle with fontina and provolone.
6. Return squash boats to the oven and bake for 15–20 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh thyme or fried sage leaves before serving.

Servings and timing

This recipe serves 4 people.
Preparation time: 20 minutes
Cooking time: 1 hour (includes roasting)
Total time: 1 hour 20 minutes

Variations

• Use ground beef, or turkey instead of chicken sausage.
• Make it vegetarian by skipping the sausage and adding sautéed mushrooms or spinach.
• Try different cheeses like parmesan, asiago, or gouda for a unique flavor.
• Add red pepper flakes for extra heat.
• Top with breadcrumbs before baking for a crispy finish.

Storage/Reheating

Store cooled lasagna boats in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes until warmed through. For freezing, scoop the squash and filling into a baking dish (instead of the shells) and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I roast the squash ahead of time?

Yes, you can roast the squash up to 2 days in advance. Store in the fridge and assemble when ready to bake.

Do I have to roast the garlic?

Roasting adds sweetness and depth, but you can use minced sautéed garlic if you’re short on time.

Can I make this vegetarian?

Yes, just skip the sausage and bulk up with mushrooms, spinach, or lentils.

What if my squash is watery?

Scrape out the strands and blot them with paper towels before mixing with the filling.

Can I make this dairy-free?

Yes, use dairy-free ricotta and shredded cheese alternatives along with coconut cream instead of heavy cream.

Can I add more vegetables?

Absolutely zucchini, peppers, or spinach work well in the sauce.

Do I need to use San Marzano tomatoes?

They’re preferred for their sweetness and rich flavor, but any crushed tomatoes will work.

Can I prepare this as a casserole instead of boats?

Yes, scrape the squash into a baking dish, layer with filling and cheese, and bake like a lasagna casserole.

How do I keep the cheese from burning?

Cover loosely with foil if the cheese starts browning too quickly.

What sides pair best with this dish?

A crisp green salad, garlic bread, or roasted vegetables make excellent pairings.

Conclusion

Roasted Garlic Spaghetti Squash Lasagna Boats are a wholesome, comforting twist on traditional lasagna. With roasted garlic, a hearty tomato sauce, creamy ricotta, and plenty of melty cheese, this dish delivers all the flavors you love in a lighter, veggie-based format. Perfect for weeknight dinners or weekend gatherings, it’s a fun and delicious way to enjoy lasagna.

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