This is the perfect healthy option when you are craving the comfort of lasagna. By using spaghetti squash, you add a veggie and still get the feeling that comes with a rich pasta dish. These delicious roasted spaghetti squash boats are filled with Italian sausage, a robust tomato sauce, ricotta, Parmesan, and mozzarella cheeses.


Recipe Summary

20 mins
1 hr 15 mins
10 mins
1 hr 45 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

  • Cut squash in half lengthwise with a large kitchen knife. Scoop out seeds and membrane. Season lightly with salt and pepper. Place in a baking dish, cut-side down.

  • Bake in the preheated oven until soft, about 45 minutes. Remove from the oven and let cool for about 10 minutes. Keep the oven on.

  • Meanwhile, begin preparing sauce. Combine ricotta cheese, Parmesan cheese, and parsley in a medium bowl. Mix well.

  • Heat oil in a large, deep skillet over medium heat. Saute onion and garlic in the hot oil until onion is soft, 3 to 4 minutes. Add sausage and cook and stir until browned, 5 to 7 minutes, breaking up meat into small pieces as it cooks. Add tomatoes, salt, and pepper. Simmer over low heat for 25 minutes; stir in basil and simmer for 5 minutes more.

  • Remove flesh from the cooled squash by scraping with a fork, creating spaghetti strands. Reserve the shells. Drain the squash strands in a paper towel-lined colander to soak up excess liquid.

  • Toss squash strands with the tomato sauce mixture. Spoon into the 6 squash shells. Top with 1 to 2 tablespoons of the ricotta cheese mixture and 2 tablespoons mozzarella cheese. Place in the baking dish.

  • Roast in the preheated oven until heated through and cheese is melted, about 30 minutes.

Cook's Note:

Want to make ahead and freeze? Follow the directions up to the last baking. After the boats are put together, flash-freeze on a cookie sheet for 30 minutes to 1 hour. Then place boats in a freezer bag (I like to do 2 boats in a gallon-size freezer bag) for a quick weeknight meal. Just put them in the refrigerator when you leave for work and bake for 30 to 45 minutes or until warm.

Nutrition Facts

409 calories; protein 21.3g; carbohydrates 34.6g; fat 22.5g; cholesterol 49.9mg; sodium 982mg. Full Nutrition