Roasted spaghetti-like squash strands are tossed with a savory Italian chicken sausage tomato sauce, then returned to the shells and finished with creamy ricotta-parmesan and gooey mozzarella — all the comforting lasagna textures without the noodles.
Hands-on time is short; roast time takes the longest. These boats come together in about an hour (mostly oven time) and are perfect for a family weeknight dinner, make-ahead meal prep, or a simple weekend bake.
Why You’ll Love This Recipe
This is a low‑carb lasagna swap that keeps the savory sausage‑tomato flavor and stretchy cheese while replacing noodles with roasted spaghetti squash strands. For another solid spaghetti‑squash dinner idea, try Italian-Style Spaghetti Squash Casserole for different textures and family-friendly servings.
All measurements and steps in the recipe card above are preserved exactly so you can follow the recipe precisely for reliable results.
Ingredients You’ll Need
How to Make the Boats
- Preheat oven to 400ºF.
- Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down.
- If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft. This method is faster but it will be more watery.
- While the spaghetti squash cooks, in a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and 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 crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 20 to 30 minutes, then add in fresh basil at the very end.
- When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°F.
- When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells.
- Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash 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.
Prevent Watery Squash
Watery spaghetti squash is the most common texture problem. Follow a few simple steps to keep the strands flavorful and saucy rather than soggy.
- Roast cut side down on a baking sheet — this concentrates heat on the flesh and helps evaporate moisture.
- Let squash cool about 10 minutes before handling; this firms the strands so they scrape cleanly.
- Scrape the flesh into strands, then drain on paper towels to blot away excess liquid before tossing with sauce.
- Microwave is faster (8-9 minutes) but yields wetter squash — use only when time is tight and be diligent about draining.
Make-Ahead Sausage Sauce
The sausage-tomato sauce is forgiving and actually improves with time, making it a great candidate for make-ahead meal prep.
- Simmer the sauce 20 to 30 minutes as directed to meld flavors; longer gentle simmering develops deeper flavor.
- Refrigerate the cooled sauce in an airtight container for up to 3 to 4 days, or freeze for up to 3 months.
- To reheat, warm gently in a skillet over medium-low until simmering, then use to toss the drained squash strands.
- Consider doubling the sauce recipe to have leftovers for quick pasta, stuffed peppers, or future lasagna boats.
Cheese Melting Tips
Follow the recipe amounts for best texture: top each assembled shell with 1 tbsp ricotta mixture and 2 tbsp shredded mozzarella, then bake at 400ºF for a melty, tender finish.
- Place a measured 1 tbsp ricotta-parmesan dollop on each boat so every serving has a creamy hit without overpowering the squash.
- 2 tbsp shredded mozzarella per boat melts quickly; bake 20 – 30 minutes at 400ºF and check at 20 minutes to prevent drying the squash.
- If the cheese melts but you want a golden top, broil 1–2 minutes while watching closely to avoid burning.
Tips for Success
Prevent watery strands: After scraping, drain squash on paper towels and gently press to remove excess moisture before tossing with sauce.
Sausage texture: Break the sausage into small pieces while browning so it distributes evenly through the sauce and boats.
Timing the bake: Bake assembled boats at 400ºF for 20 – 30 minutes—check at 20 minutes to avoid over-drying the squash.
Finish for color: If you want browned cheese, broil 1–2 minutes at the end while watching closely.
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Final Notes
This recipe delivers lasagna flavor with a lighter base and is ideal for weekday dinners or prepping the sauce ahead. Follow the draining and cheese tips for the best texture.
Adjust herbs and heat in the sauce to your family’s taste, and remember that doubling the sauce makes quick work of future meals.
Spaghetti Squash Sausage Lasagna Boats
Ingredients
- 3 small to medium spaghetti squash about 5 cups cooked
- salt and fresh pepper to taste
- 1/3 cup part skim ricotta cheese
- 2 tbsp grated parmesan cheese
- 1 tbsp chopped parsley or basil
- 3/4 cup shredded mozzarella cheese whole milk
- 1 tsp olive oil
- 1/2 onion finely chopped
- 3 cloves garlic minced
- 14 oz Italian chicken sausage
- 14 oz (1/2 can) crushed tomatoes I prefer Tuttorosso
- salt and fresh pepper to taste
- 2 tbsp chopped basil
- 1 bay leaf
Instructions
- Preheat oven to 400ºF.
- Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper, place cut side down on a baking sheet, and bake about 1 hour or until tender.
- If using the microwave instead, cut squash in half lengthwise, scoop out seeds and fibers, place cut side down on a microwave-safe dish, cover, and microwave 8–9 minutes or until soft; this method is faster but will produce more watery squash.
- While the squash cooks, combine the ricotta cheese, 2 tbsp grated parmesan, and 1 tbsp chopped parsley (or basil) in a small bowl.
- In a large deep sauté pan, heat 1 tsp olive oil over medium-low, add the 1/2 onion and 3 cloves garlic, and sauté about 3 to 4 minutes until soft.
- Add the 14 oz Italian chicken sausage, breaking it up into smaller pieces, and cook until browned and cooked through.
- When the sausage is cooked, add the 14 oz crushed tomatoes, season with salt and fresh pepper to taste, add the 1 bay leaf, cover, reduce heat to low, and simmer 20 to 30 minutes; stir in the 2 tbsp chopped basil at the very end.
- When the spaghetti squash is cooked, let it cool for about 10 minutes while keeping the oven on. If you microwaved the squash, preheat the oven to 400ºF now.
- When cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands, reserving the shells.
- Drain the scraped squash on paper towels to soak up excess liquid, then toss the strands with half of the sauce. Return the strands to the 6 shells and arrange them on a baking sheet.
- Top each shell with the remaining sauce, 1 tbsp of the ricotta-parmesan mixture, and 2 tbsp shredded mozzarella. Bake in the oven for 20 to 30 minutes or until everything is hot and the cheese is melted.
