Low carb lasagna stuffed spaghetti squash with meat are easy & yummy! We would call it an ultimate comfort food, with a keto-friendly twist.
Spaghetti Squash Sausage Lasagna Boats Recipe by Skinny Taste
What do you put on your spaghetti squash? We top mine with almost anything and love on pasta like we did with these Lasagna Boats. To add protein we used leaner chicken sausage, ricotta and mozzarella and they came out delicious. They’re perfect if you’re craving something decadent and delicious within your calorie range.
Spaghetti squash is a healthy, low-carb and low-calorie alternative to pasta that’s high in fiber and vitamins B6 and C. These spaghetti squash boats are under 300 calories, very filling, and also gluten-free.
How To Cut Lasagna Stuffed Spaghetti Squash
Spaghetti squash can be tricky to cut since it’s so hard. We learned a trick to make it easier years ago. Just pierce the squash all over with a fork and then microwave it for a couple of minutes before cutting.
How Do You Prevent Lasagna Stuffed Spaghetti Squash From Getting Too Watery?
There are two ways that you can prevent your spaghetti squash from getting too watery when cooked:
- Your cooking method will affect the consistency. Roasting spaghetti squash in the oven will give you the best results compared to using the microwave or slow cooker, which will give it a lot more liquid.
- Place cooked squash in a colander over paper towels to help remove the excess moisture.
How To Make Ahead
You can prep this lasagna stuffed spaghetti squash up to a day in advance and then put them in the oven 30 minutes before you’re ready to eat.
If your spaghetti squashes are very large, you can place the mixture in a 9” × 9” baking dish instead of the shells.
- Sub the Italian chicken sausage for turkey or use lean ground turkey or beef seasoned with salt and Italian herbs.
- If you’re not a fan of ricotta cheese, swap it with cottage cheese.
- Switch out the basil for parley.
- To save time, you can use jarred sauce and skip the 20-to-30-minute simmering step with the crushed tomatoes.
- To make vegetarian spaghetti squash lasagna boats, omit the sausage and add extra veggies, like mushrooms, spinach, or bell peppers.
Lasagna Stuffed Spaghetti Squash
- 3 small to medium spaghetti squash, about 5 cups cooked
- salt and fresh pepper, to taste
- ⅓ cup part skim ricotta cheese
- 2 tbsp grated parmesan cheese
- 1 tbsp chopped parsley, or basil
- ¾ cup whole milk shredded mozzarella cheese
For the sauce:
- 1 tbsp olive oil
- ½ onion, finely chopped
- 3 cloves garlic, minced
- 14 oz Italian chicken sausage
- 14 oz 1/2 can crushed tomatoes (We Prefer Tuttorosso)
- salt and fresh pepper, to taste
- 2 tbsp chopped basil
- 1 bay leaf
- 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.