Garlic Stuffed Spaghetti Squash Lasagna Boats Recipe

If you’re looking for a dish that’s both comforting and a bit adventurous, you’re going to love this Garlic Stuffed Spaghetti Squash Lasagna Boats Recipe. I absolutely adore how the sweet roasted garlic blends with the spicy Italian chicken sausage and creamy cheese, all nestled perfectly inside tender spaghetti squash boats. Trust me, once you try this, it’s going to be a new favorite for weeknight dinners or weekend indulgences. Stick around—I’m excited to walk you through every step so you can nail it in your own kitchen!

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Ingredients You’ll Need

Gathering fresh, quality ingredients really makes a difference in this Garlic Stuffed Spaghetti Squash Lasagna Boats Recipe. Each element plays a critical role—from the creamy ricotta to the spicy Italian sausage—so I always recommend picking the best you can find at your local market.

• Extra virgin olive oil: Use good-quality olive oil to roast the garlic and sauté the meat—it adds subtle fruitiness.
• Garlic head: Roasting the whole head mellows the flavor and makes the garlic sweet and spreadable, perfect for the sauce.
• Ground spicy Italian chicken sausage: I love how this adds just the right amount of heat without overpowering the dish.
• Yellow onion: Adds sweetness and depth to the meat sauce.
• Crushed San Marzano tomatoes: They offer a beautifully balanced, slightly sweet tomato base that’s less acidic.
• Dried bay leaf: For subtle earthiness in the sauce.
• Dried oregano: Classic Italian herb that pairs beautifully with tomato and sausage.
• Spaghetti squash: The star vessel here, it’s mild in flavor and cooks into perfect “noodles.”
• Whole milk or heavy cream: Adds richness and creaminess to the cheese mixture.
• Whole milk ricotta cheese: Its mild flavor adds body and creaminess.
• Fresh basil: Brightens the dish with a fresh herbal note.
• Fresh nutmeg: Just a hint brings warmth and complexity to the cheese mixture.
• Fontina cheese or mozzarella cheese: I prefer fontina for its meltiness and buttery flavor, but mozzarella works in a pinch.
• Provolone cheese: Adds a slightly sharp, savory finish when melted on top.
• Kosher salt and black pepper: Essential for seasoning throughout.
• Fresh thyme and/or fried sage leaves (optional): These garnishes elevate the presentation and add herbal fragrance.

Variations

I love to customize this Garlic Stuffed Spaghetti Squash Lasagna Boats Recipe depending on mood and who’s at the table—feel free to make it your own! Don’t hesitate to switch up ingredients for what you love or have in the fridge.

• Meat Variation: Sometimes I swap the spicy Italian chicken sausage for spicy pork sausage or even ground turkey to change up the protein profile.
• Vegetarian Version: I’ve made it without meat by adding mushrooms and lentils for a hearty, plant-based filling that’s just as satisfying.
• Cheese Swap: When fontina isn’t available, shredded mozzarella or gouda works wonders to keep that melty, creamy texture.
• Herb Changes: Depending on the season, fresh rosemary or thyme can replace basil for a different aromatic touch.

How to Make Garlic Stuffed Spaghetti Squash Lasagna Boats Recipe

Step 1: Roast the Garlic to Sweet Perfection

Start by preheating your oven to 425°F. Slice off the top portion of a head of garlic to expose the cloves—this helps them caramelize beautifully. Drizzle the garlic with olive oil and wrap it tightly in foil to keep the steam in. Roast for about 20 minutes until the cloves are tender and lightly browned. Let the garlic cool, then squeeze all those soft, fragrant cloves out into a bowl. I love this step because roasted garlic adds a mellow, slightly sweet depth you just can’t get from raw garlic.

Step 2: Build Your Flavorful Meat Sauce

Heat a tablespoon of olive oil in a large pot over medium-high heat. When it shimmers, add your ground spicy Italian chicken sausage. Brown it well—this usually takes 5 to 8 minutes. Then toss in chopped yellow onion and cook for another 2 minutes until softened. Turn heat down to low, stir in crushed tomatoes, a cup of water, bay leaf, oregano, and seasoning. Let it gently simmer for 15 minutes—this thickens the sauce and lets flavors meld. Don’t forget to remove the bay leaf before stirring in the roasted garlic. This is when the sauce really shines, so taste and adjust salt and pepper as you go.

Step 3: Prep the Spaghetti Squash Boats

To make life easier and speed up cooking, poke a few holes all over each spaghetti squash and microwave them whole for 3 minutes. Once they’re cool enough to handle, cut them in half lengthwise, then scoop out the seeds. This shortcut is something I started doing after struggling with roasting times—it keeps the squash tender without drying it out.

Step 4: Mix the Creamy Cheese Blend

In a medium bowl, stir together whole milk (or heavy cream), ricotta cheese, fresh basil, and a tiny pinch of grated nutmeg. Season with salt and pepper to your taste. Then fold in one cup of fontina and half a cup of provolone cheese. This mixture adds a luscious, cheesy layer that balances perfectly with the hearty meat sauce and the mild spaghetti squash.

Step 5: Assemble the Lasagna Boats

Set the spaghetti squash halves cut side up in a baking dish. Sprinkle salt and pepper on the cut sides, then layer some of the remaining fontina cheese at the bottom of each boat. Spoon your savory sausage tomato sauce evenly into the squash cavities, then dollop and spread the creamy cheese mixture on top. Finish with a generous sprinkle of the remaining provolone. If you want to keep the cheese from browning too quickly, cover loosely with foil for the first part of baking.

Step 6: Bake Until Bubbling and Perfect

Bake uncovered for about 20 minutes at 425°F, then remove the foil if you used it and bake for another 15–20 minutes until the topping is golden and bubbly. The squash might seem a little watery—that’s perfectly fine since the squash naturally releases moisture. Let the boats rest for 5 minutes before serving; this helps everything set.

Step 7: Serve and Enjoy!

Just before serving, grab a fork and scrape the flesh of the spaghetti squash into strands—combining the cheesy, meaty sauce with the squash “noodles” is so satisfying. Garnish with fresh thyme or crispy fried sage leaves for an aromatic finish, if you want to add a little something special.

How to Serve Garlic Stuffed Spaghetti Squash Lasagna Boats Recipe

Garnishes

I typically top the finished boats with a sprinkle of fresh thyme or some fried sage leaves—these delicate herbs add an amazing aroma and a pop of color. If I’m feeling extra fancy, a few shavings of parmesan cheese on top never disappoint.

Side Dishes

To balance the richness, I like pairing this with a crisp green salad dressed lightly with lemon vinaigrette or a simple roasted vegetable medley. Garlic bread can work too if you want to keep things traditional and indulgent.

Creative Ways to Present

For a fun dinner party, I’ve served individual squash boats on pretty platters with a scattering of fresh basil and colorful edible flowers on the side—people love how they look, and it makes everyone feel special!

Make Ahead and Storage

Storing Leftovers

I always store leftovers in airtight containers in the fridge. The flavors actually deepen overnight, making it a fantastic next-day meal. Just be aware the squash strands might absorb some of the sauce, so it may look a smidge wetter, but the taste is worth it.

Freezing

I’ve frozen assembled squash boats before baking—just wrap them tightly with foil and freeze. When ready, thaw overnight in the fridge and bake as instructed, adding a few extra minutes. It’s a great meal prep option, though I find texture is best when fresh.

Reheating

Reheat leftovers in a 350°F oven for 15-20 minutes until warmed through and bubbly. Microwaving works in a pinch, but bake if you want to keep that lovely, melty texture and avoid sogginess.

FAQs

Final Thoughts

I can’t tell you how many times my family has gone crazy over this Garlic Stuffed Spaghetti Squash Lasagna Boats Recipe. It’s one of those dishes that feels special enough for guests but easy enough for a cozy weeknight dinner. The combination of roasted garlic, spicy sausage, fresh herbs, and melty cheese wrapped in nutritious spaghetti squash checks all the boxes for flavor, texture, and comfort. Give it a try—you’ll find it’s way easier to put together than it looks, and the reward is totally worth it. I’m already planning my next batch!

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