Spaghetti Squash Sausage Lasagna Boat Recipe

Spaghetti Squash Lasagna Boats starts with roasted spaghetti squash filled with chicken sausage, tomato sauce, ricotta, parmesan and mozzarella.

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Spaghetti Pumpkin Sausage Lasagna Boats

What are you doing on your spaghetti squash? I top mine with almost everything I love about pasta like I did with these lasagna boats. To add protein, I used leaner chicken sausage, ricotta, and mozzarella and they were delicious. They're perfect if you're craving something decadent and tasty in your calorie range! Other spaghetti squash recipes you might like include Spaghetti Squash with Meat Ragout and Baked Spaghetti Squash and Cheese.

Sheet pan of spaghetti squash lasagna

Spaghetti squash is a healthy, low-carb, low-calorie alternative to pasta that is high in fiber and vitamins B6 and C. These spaghetti squash boats are under 300 calories, very filling, and also gluten-free.

Cut the spaghetti squash

Spaghetti squash can be difficult to cut because it's so tough. I learned a trick years ago to make it easier. Just prick the pumpkin with a fork and heat it for a few minutes before slicing.

HOW DO YOU PREVENT SPAGHETTI PUMPKIN GET TOO WATER?

There are two ways you can prevent your spaghetti squash from getting too watery while cooking:

Your cooking method affects the consistency. Roasting spaghetti squash in the oven will get the best results compared to using the microwave or slow cooker, which add a lot more liquid to it.
Place the cooked pumpkin in a colander over paper towels to remove the excess moisture.

How to move forward

You can make these spaghetti squash lasagna boats up to a day in advance and then put them in the oven 30 minutes before you eat.

If your spaghetti squash is very large, you can place the mixture in a 9 × 9 inch baking dish in place of the bowls.

Variations:

Sub the Italian chicken sausage for turkey or use lean turkey or ground beef seasoned with salt and Italian herbs.
If you're not a fan of ricotta cheese, swap it for cottage cheese.
Change the basil to talk.
To save time, you can use sauce in the jar and skip the 20 to 30 minute cooking step with the chopped tomatoes.
Make it vegetarian Spaghetti squash lasagna boats, skip the sausage and add extra vegetables like mushrooms, spinach or peppers.

How to do (video)

Spaghetti Pumpkin Sausage Lasagna Cheese Pull

MORE SPAGHETTI PUMPKIN RECIPES YOU WILL LOVE:

Spaghetti Pumpkin Sausage Lasagna Boats

246 Calories
17th protein
17th carbohydrates
13th Fats

Preparation time: 10 Minutes

Total time: 1 Mr 30th Minutes

These simple spaghetti squash lasagna boats are filled with everything I love on my lasagna – chicken sausage, tomato sauce, ricotta, parmesan, and mozzarella cheese.

3 small to medium sized spaghetti squash, about 5 cups cooked
Salt and fresh pepper, taste good
1/3 Cup Portion of low-fat ricotta cheese
2 tablespoon grated parmesan cheese
1 tablespoon chopped parsley, or basil
3/4 Cup grated whole milk mozzarella cheese

For the sauce:

1 teaspoon olive oil
1/2 onion, finely chopped
3 Cloves garlic, chopped
14th ounce Italian chicken sausage
14th ounce 1/2 can of crushed tomatoes (I prefer Tuttorosso)
Salt and fresh pepper, taste good
2 tablespoon chopped basil
1 Bay leaf

Preheat oven to 400 ° F.
Halve the spaghetti squash lengthways and scrape out the seeds and shell. Season lightly with salt and black pepper; Bake for 1 hour, longer if necessary on a baking sheet with the cut side down.
If you prefer the microwave, cut the pumpkin in half lengthwise, remove the seeds and fibers, and place on a microwaveable bowl and cover. Microwave 8-9 minutes or until tender. This method is faster, but it gets more watery.
While the spaghetti squash is cooking, mix the ricotta, 2 tablespoons of parmesan and parsley in a small bowl.
Heat oil in a large deep pan and add onions and garlic; Sear on medium to low for about 3 to 4 minutes until tender.
Add the sausage and cook it into smaller pieces until browned and cooked through.
After cooking, add the mashed tomatoes and season with salt and pepper. Add the bay leaf and cover, reducing the heat to low. Simmer for 20 to 30 minutes, then add fresh basil at the very end.
When the spaghetti squash is cooked, let it cool for about 10 minutes and leave the oven on. When you've done this in the microwave, preheat the oven to 400 ° F.
When the spaghetti squash is cool enough to handle, use a fork to remove the meat that comes out in spaghetti-like strands that hold the pods.
Drain the pumpkin on a paper towel to soak up any excess liquid, then mix with half of the sauce. Put the spaghetti squash back into the 6 bowls and place on a baking sheet.
Top with the remaining sauce, 1 tablespoon of ricotta and cheese mixture and 2 tablespoons of mozzarella cheese. Bake in the oven for 20-30 minutes or until everything is hot and the cheese has melted.

My personal points are 8.

Portion: 1boat, Calories: 246kcal, Carbohydrates: 17thG, Protein: 17thG, Fat: 13thG, Saturated fatty acids: 5G, Cholesterol: 71mg, Sodium: 701mg, Fiber: 2G, Sugar: 7thG

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Spaghetti squash lasagna