Spaghetti Squash Lasagna Boats

When these winter days hit hard, all I want for dinner is something warm and hearty. Unfortunately, that ends up being the source of unwanted winter pounds. Here’s a new favorite dish I’ve found that’s guilt free and sure to warm up the house. I love cooking with spaghetti squash- it’s so easy!


  • 3 small to medium spaghetti squash (1 serving is a half of a squash, so keep that in mind and plan accordingly!)
  • 2 tbsp olive oil
  • 1/3 cup ricotta cheese
  • 2 tbsp grated parmesan cheese
  • 1 tbsp chopped parsley (or basil) –I use basil! 
  • 3/4 cup shredded mozzarella cheese
  • 1/2 onion, finely chopped
  • 3 cloves garlic, minced
  • Tomato sauce- store bought or homemade, doesn’t matter! (About 8 cups)
  • 14 oz Italian chicken sausage- or turkey sausage/ground turkey/ground beef… Remember, recipes are merely starting points!


  • Heat oven to 400 degrees F and poke holes in the squash with a fork. Bake the spaghetti squash for one hour on a baking pan.
  • Meanwhile, in a small bowl combine the ricotta cheese, parmesan cheese and basil (or parsley!).
In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. When cooked, add the sauce and cook until the sauce is hot.
  • When squash is cooked, let it cool to touch. Then, cut in half, scoop out the seeds, and “shred” the noodles of the squash. Drain the squash on a paper towel to soak up any excess liquid, (See the photos!) 

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  • Toss “noodles” with half of the sauce. Put the spaghetti squash mixture back into the 6 shells and place on a baking sheet.
  • Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese.
  • Bake in the oven for 20 – 30 minutes or until everything is hot and the cheese is melted.

Pair with some greens and a loaf of D.O. Rustic Italian Bread! Enjoy!IMG_0132

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