Roasted Garlic Spaghetti Squash Lasagna Boats Recipe

I absolutely love how this Roasted Garlic Spaghetti Squash Lasagna Boats Recipe turns out every time I make it. It’s one of those dishes that feels indulgent but also nourishing, and the roasted garlic adds this deep, mellow sweetness that just elevates the whole meal. Whether you’re craving comfort food on a cozy night or need a creative way to sneak in veggies for dinner, this recipe really hits the spot.

When I first tried this recipe, I was amazed by how the spaghetti squash replaces traditional noodles, making it lighter but still satisfying. Plus, the meat sauce with spicy Italian chicken sausage balances beautifully with the creamy cheese blend — you’ll find that it’s a dish everyone in the family goes crazy for. If you’re looking for a recipe that’s both impressive and straightforward, the Roasted Garlic Spaghetti Squash Lasagna Boats Recipe is definitely worth trying.

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Ingredients You’ll Need

Getting the right balance of ingredients is what makes these lasagna boats sing. The blend of cheeses and herbs pairs wonderfully with the savory meat sauce, while the spaghetti squash creates that fun, noodle-like texture.

• Extra virgin olive oil: Use a good quality oil for roasting garlic and sautéing; it adds subtle fruity notes.
• Garlic head: Roasting whole garlic softens it and adds that irresistible caramelized flavor.
• Ground spicy Italian chicken sausage or ground chicken: The spicy sausage brings layers of flavor, but you can choose milder if preferred.
• Yellow onion: Adds sweetness and depth when cooked down in the meat sauce.
• Crushed San Marzano tomatoes: These tomatoes have a natural sweetness and low acidity, perfect for sauce.
• Dried bay leaf: Essential for adding aromatic complexity.
• Dried oregano: Brings a classic Italian herb flavor.
• Spaghetti squash: The star ingredient that creates those “noodles” to hold all that delicious filling.
• Whole milk or heavy cream: Makes the ricotta mixture luxuriously creamy.
• Whole milk ricotta cheese: Rich and fluffy, it pairs perfectly with herbs and nutmeg.
• Fresh basil: Adds freshness and a hint of sweetness – don’t skimp here!
• Fresh nutmeg: Just a little grating adds warmth and a subtle spice to the cheese mixture.
• Fontina cheese or mozzarella cheese: Melts beautifully and brings a mild, buttery flavor.
• Provolone cheese: Adds a sharper, tangy contrast to the creamy fontina.
• Kosher salt and black pepper: To bring out all the flavors.
• Fresh thyme and/or fried sage leaves (optional): Garnishing with herbs gives a pretty, flavorful finish.

Variations

I love mixing it up with this roasted garlic spaghetti squash lasagna boats recipe, and you’ll find it’s super easy to customize depending on what you have on hand or your dietary needs.

• Vegetarian Version: Swap the spicy sausage for sautéed mushrooms or lentils—I’ve tried this veggie twist and it’s so satisfying with extra herbs.
• Cheese Swap: Use a vegan ricotta or mozzarella if you want a dairy-free version; it still melts nicely with careful selection.
• Heat Level: Adjust the sausage or add red pepper flakes to control the spice to your family’s taste.
• Herb Mix: Try fresh oregano or thyme instead of basil for a different herbaceous note I’ve enjoyed on cooler nights.

How to Make Roasted Garlic Spaghetti Squash Lasagna Boats Recipe

Step 1: Roast That Garlic to Perfection

Start by preheating your oven to 425°F. Slice the top off a head of garlic to expose the cloves, then drizzle with a bit of olive oil and wrap it up tight in foil. Roasting it for about 20 minutes until the cloves turn soft and golden is a total game-changer—you’ll be able to squeeze out sweet, mellow garlic that blends beautifully into the sauce. Make sure to let it cool before mashing, or you’ll burn your fingers (I’ve done it!).

Step 2: Cook the Meat Sauce

Next, heat a tablespoon of olive oil over high heat in a large pot. When it’s shimmering, toss in the spicy Italian chicken sausage and brown it thoroughly—this takes about 5 to 8 minutes. Add your chopped onion and sauté for two more minutes until soft and fragrant. Then, lower the heat, add crushed San Marzano tomatoes, a cup of water, bay leaf, oregano, and a pinch of salt and pepper. Let it all simmer for 15 minutes until the sauce thickens, then stir in your roasted garlic for that gorgeous flavor boost. Remove the bay leaf and taste, adjusting seasonings as you like—it’s all about your personal preference here.

Step 3: Prep the Spaghetti Squash

While the sauce simmers, prep your squash. I like to poke a few holes in the skin with a fork and microwave each half for about 3 minutes to soften it—it speeds things up and makes it easier to scoop out later. Let it cool just enough to handle safely, then cut them in half lengthwise and scoop out the seeds. If you don’t have a microwave, no worries—you can roast the halves cut-side-down on a baking sheet for about 15 minutes before proceeding.

Step 4: Mix the Creamy Cheese Filling

In a medium bowl, whisk together whole milk (or cream), ricotta cheese, freshly grated nutmeg, and chopped basil. Season with salt and pepper to taste. Then fold in 1 cup of fontina and ½ cup of provolone cheese. This creamy mixture will top the meat sauce and melt into a dreamy, cheesy layer—you’ll love the contrast of flavors and textures.

Step 5: Assemble Your Lasagna Boats

Place your spaghetti squash halves cut-side-up in a baking dish, seasoning lightly with salt and pepper. Sprinkle the remaining fontina cheese into the bottom of each boat for a cheesy bed. Spoon the meat sauce evenly into each cavity, then layer your creamy cheese mixture on top. Finish with the remaining provolone cheese and loosely cover with foil—this prevents your tops from browning too quickly while baking.

Step 6: Bake Until Golden and Bubbly

Bake the lasagna boats at 425°F for about 20 minutes, then remove the foil and continue baking for another 15 to 20 minutes. You’re looking for tender squash strands and golden-bubbly cheese on top — the sauce might seem a bit saucy, but that’s normal. Let it rest for 5 minutes after baking to let everything set before digging in.

Step 7: Scrape and Serve

Grab a fork and scrape the squash flesh into strands, mixing it gently with the meat and cheese inside the boat. This step is fun and adds to that authentic “lasagna noodle” feel without any actual pasta. If you want, top with fresh thyme or fried sage leaves for an herby punch—and voilà! You have a stunning, comforting, and healthy dinner ready to enjoy.

How to Serve Roasted Garlic Spaghetti Squash Lasagna Boats Recipe

Garnishes

I usually finish these lasagna boats with a sprinkling of fresh thyme leaves or fried sage—both add a lovely herbal aroma and an elegant touch that really elevates the plate. Sometimes I even drizzle a little extra virgin olive oil right before serving for some silky richness.

Side Dishes

My go-to sides with this recipe are a bright mixed greens salad with a tangy vinaigrette or some roasted seasonal vegetables like asparagus or Brussels sprouts. The freshness and crunch of the salad balance the creamy richness of the lasagna boats perfectly.

Creative Ways to Present

For special occasions, I love serving each squash half individually on a large plate with edible flowers or microgreens scattered around for a pop of color. Another fancy trick I discovered is to sprinkle some toasted pine nuts on top for crunch before serving—everyone always asks for the recipe after.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I tightly cover the lasagna boats with foil or transfer the mixture into an airtight container. Stored in the fridge, they stay fresh for about 3 to 4 days—perfect for quick lunches or easy dinners later in the week.

Freezing

I’ve frozen these lasagna boats after baking, wrapped well in plastic wrap and foil. They keep beautifully for a couple of months. When you want to enjoy them again, defrost overnight in the fridge for best texture and flavor.

Reheating

I find reheating in a preheated oven at 350°F works best to keep the cheese melty and the squash tender, usually about 15-20 minutes covered with foil to prevent drying. You can finish uncovered for a few minutes to get a crispy top if you like.

FAQs

Final Thoughts

This Roasted Garlic Spaghetti Squash Lasagna Boats Recipe has become a staple in my kitchen because it feels like a cozy hug on a plate—rich, flavorful, and packed with wholesome ingredients. I love sharing it with friends because it’s proof that comfort food can be both satisfying and nutritious. Trust me, once you make it, you’ll want to keep this recipe in your rotation for family dinners, meal prep, or whenever you want an easy dish that feels like a special treat. Give it a try and enjoy every bite!

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