Description
Roasted Garlic Stuffed Spaghetti Squash Lasagna Boats feature tender roasted garlic and spaghetti squash halves filled with a spicy Italian chicken sausage and tomato ragu, layered with a creamy ricotta and cheese mixture, then baked until bubbly and golden. This low-carb, gluten-free, and flavorful twist on traditional lasagna is a comforting and hearty dish perfect for a wholesome meal.
Ingredients
Scale
Roasted Garlic
- 1 head garlic
- 1 tablespoon extra virgin olive oil, plus more for drizzling
Meat Sauce
- 3/4 pound ground spicy Italian chicken sausage or ground chicken
- 1 small yellow onion, chopped
- 1 can (28 ounce) crushed San Marzano tomatoes
- 1 dried bay leaf
- 2 teaspoons dried oregano
- kosher salt and black pepper, to taste
- 1 cup water
Squash and Cheese Mixture
- 2 medium spaghetti squash, halved and seeds removed
- 1/2 cup whole milk or heavy cream
- 1/4 cup whole milk ricotta cheese
- 1/8 teaspoon grated fresh nutmeg
- 1/2 cup fresh basil, chopped
- 1 1/2 cups shredded fontina cheese or mozzarella cheese, divided
- 1 cup shredded provolone cheese, divided
- kosher salt and black pepper, to season cut squash
Garnish (optional)
- fresh thyme and/or fried sage leaves
Instructions
- Roast the Garlic: Preheat the oven to 425°F. Slice off the top portion of the garlic head to expose some cloves. Place the garlic on a piece of foil, drizzle lightly with olive oil, and wrap it in foil. Roast in the oven for about 20 minutes until the cloves are lightly browned and tender. Let cool, then squeeze the garlic out into a bowl and mash with a fork.
- Prepare the Meat Sauce: Heat 1 tablespoon olive oil in a large pot over high heat. Once shimmering, add the ground spicy Italian chicken sausage and brown it all over, about 5 to 8 minutes. Add the chopped onion and cook for another 2 minutes. Reduce heat to low, then add crushed San Marzano tomatoes, 1 cup water, dried bay leaf, dried oregano, and a pinch of salt and black pepper. Simmer for 15 minutes until the sauce thickens slightly. Remove the bay leaf and stir in the roasted garlic. Taste and adjust seasonings as needed.
- Prepare the Spaghetti Squash: While the sauce simmers, poke several holes into each spaghetti squash half with a fork. Microwave on a plate for 3 minutes to soften slightly. Let cool, then cut in half lengthwise if not already done, scoop out seeds, and discard.
- Mix the Cheese Filling: In a medium bowl, combine the whole milk or heavy cream, ricotta cheese, grated fresh nutmeg, chopped basil, and season with salt and pepper. Stir in 1 cup of shredded fontina cheese and 1/2 cup of shredded provolone cheese until well combined.
- Assemble the Lasagna Boats: Place the spaghetti squash halves in a baking dish, cut side up, and season with salt and pepper. Sprinkle the remaining 1/2 cup fontina cheese evenly on the bottom of each squash cavity. Evenly divide the meat sauce among the squash halves. Spoon the cheese mixture over the meat sauce, and top with the remaining 1/2 cup provolone cheese. Loosely cover the dish with foil.
- Bake: Bake in the preheated oven for 20 minutes. Remove the foil and continue baking for another 15 to 20 minutes until the squash is tender and the cheese is golden brown and bubbly on top. The squash may appear slightly soupy, which is normal.
- Serve: Let the squash rest for 5 minutes after baking. Use a fork to scrape the spaghetti squash into strands, mixing the meat and cheese filling thoroughly. Serve topped with fresh thyme and/or fried sage leaves for garnish if desired.
Notes
- Seasonal spaghetti squash stuffed with a spicy chicken sausage, tomato-based ragu sauce and creamy cheese béchamel sauce made with fresh ricotta and provolone cheese.
- You can substitute spicy Italian chicken sausage with ground turkey or pork if preferred.
- For a vegetarian version, replace meat with sautéed mushrooms and additional vegetables.
- Microwaving the squash halves before baking helps reduce overall cooking time and ensures even tenderness.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 758 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 7 g
- Protein: 44 g
- Cholesterol: 105 mg
