• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cooking with Mamma C
  • Recipes
  • Cod
  • Cookbook
  • Subscribe
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • Cod Recipes
  • Cookbook
  • About
  • Contact
  • Newsletter
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cod Recipes
    • Cookbook
    • About
    • Contact
    • Newsletter
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Main Dishes

    Spaghetti Squash Lasagna Boats

    Published: Mar 8, 2019 · Modified: Nov 3, 2023 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    Spaghetti Squash Lasagna Boats are the answer to your low-carb dreams! With Italian sausage, ricotta, mozzarella and Parmesan. Make these for a delicious gluten-free meal. Feel free to omit the meat for a vegetarian dinner!

    Photo of plate with spaghetti squash lasagna boat

    Behold, spaghetti squash lasagna boats, my family's favorite low-carb meal. They're ridiculously good!

    You take roasted spaghetti squash and stuff each half with an Italian sausage tomato sauce and a mixture of ricotta, mozzarella and Parmesan cheeses. (For a vegetarian version, use marinara.)

    Collage of sausage, sausage tomato sauce, and cheese filling for spaghetti squash lasagna boats

    Then you broil the lasagna boats to make the cheese gooey and slightly browned.

    Collage of fluffing spaghetti squash, filled squash and baked Spaghetti Squash Lasagna Boats

    Then, you eat like a cafone.

    The good news is, these spaghetti squash lasagna boats are gluten free, lower in carbs and probably healthier than traditional lasagna.

    But, still. They're humongous.

    Photo of plate with spaghetti squash lasagna boat and fork

    My hubby sometimes takes a fourth instead of half a squash. My son normally eats a full half.

    Me? I usually take a fourth, but I've been known to eat an entire half if I'm really hungry.

    Don't judge!

    And don't miss my sausage and peppers sandwiches!

    How to cut spaghetti squash

    For years, cutting spaghetti squash was my most dreaded kitchen task. It turns out, I was using the wrong type of knife! Here's the best way to cut spaghetti squash.

    1. Rinse the squash and pat dry. Heat the squash in the microwave for five minutes to soften it.

    2. Wearing oven mitts, remove the spaghetti squash from the microwave and place it on a cutting board.

    3.  Use a small paring knife to slice off the ends of the squash and cut the squash in half the long way. The paring knife (affiliate link) works so much better than a long knife!

    Collage of spaghetti squash halves on cutting board and in glass pan

    I have to tell you about the time years ago when I put a spaghetti squash in the microwave to cook for about 15 minutes. You're supposed to poke holes in the squash if you're going to cook it that long in the microwave (but there's no need to poke holes for just the five minutes called for in this recipe).

    My son, who was about eight at the time, was home with me.  We suddenly heard, "BOOM!"

    Except we had no idea what caused the noise. We thought maybe there was an explosion outside.

    So like an idiot, I was looking out the window. Then, I was peeking into the basement.

    close-up photo of spaghetti squash lasagna boat

    Suddenly, I caught a glimpse of the fogged up microwave with splattered gunk everywhere. I slowly opened the door and was greeted with hundreds of slimy strands of spaghetti squash hanging from the microwave ceiling like stalactites in a cave.

    It was a huge mess, and one of my biggest kitchen fails. My son and I looked at each other and burst out laughing.

    For years, he'd say to me, "Mom, remember that time you put spaghetti squash in the microwave and it exploded?"

    Photo of forkful of spaghetti sqash lasagna boat

    Ah, memories. For what it's worth, I did try making these spaghetti squash lasagna boats by cooking the squash completely in the microwave (I remembered to poke the holes), but I found that I really like the texture better when roasted in the oven.

    This is a really fun and delicious meal. I hope you guys enjoy it!

    More recipes like this

    • Authentic Italian Beef Meatballs
    • Italian Stuffed Peppers
    • Homemade Manicotti
    • Pasta al Forno with Smoked Mozzarella
    • Baked Sausage, Peppers and Onions
    • Beef Bolognese with Sausage
    Spaghetti squash lasagna boat on a plate with a fork beside a glass of water, parmesan and apron

    Spaghetti Squash Lasagna Boats

    These Spaghetti Squash Lasagna Boats are ridiculously good! Roasted spaghetti squash get stuffed with a sausage-tomato sauce and lots of ricotta, mozzarella and Parmesan cheese. Gluten free and lower in carbs than lasagna.
    5 from 3 votes
    Print Pin Rate Save Go to Collections
    Course: Main Course
    Cuisine: Italian
    Prep Time: 35 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 8
    Calories: 486kcal
    Author: Mamma C

    Ingredients

    Roasted Squash

    • 2 spaghetti squash
    • 1 teaspoon olive oil (or spray)
    • salt to taste
    • pepper to taste
    • enough water to fill your baking pan ½ inch

    Easy Sausage-Tomato Sauce

    • 1 pound ground sweet Italian sausage (or break up the links)
    • 2 28-ounce cans crushed tomatoes
    • 1 bay leaf

    Lasagna Boat Filling

    • 1 ½ cups ricotta (part skim is fine)
    • 1 ½ cups shredded mozzarella (6 ounces)
    • ¾ cup freshly grated Parmesan (plus extra for serving)
    • 4 tablespoons basil ribbons (or ¾ teaspoon dried basil)
    • ½ teaspoon pepper
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 400 degrees F. Rinse your spaghetti squash and place one in the microwave for 5 minutes. Use oven gloves or a kitchen towel to remove the squash, as it will be a bit hot. On a large cutting board, use a small paring knife to carefully slice off the stem and root ends. If you can't cut through it, put it back in the microwave for another minute. When you are able to cut through your squash, place your second squash in the microwave for five minutes while you finish cutting the first squash.
    • Cut your squash in half the long way, being careful to hold it steady with a kitchen towel, since it will be hot. Use a fork to scrape out the seeds and dark gold strands that are slimy. (You can save the seeds to roast if you wish, or discard them with the dark strands.) Prepare your second squash the same way.
    • In a 10x15 pan, (or a 9x13 pan if they'll fit) place about half an inch of water. Spray the flesh of the squash with olive oil (or brush it on). Sprinkle with salt and pepper to taste, and place the squash flesh-side down into the pan. Bake for 45 minutes.
    • When the squash is in the oven, make your sauce. Have a 12-inch skillet ready and a large pot. Break up your sausage if it's in links. You'll need a knife or kitchen scissors to cut through the casing and peel it off of the meat. Discard all of the casings. Break up the sausage with your hands and place it in your 12-inch skillet. Wash your hands well. Over high heat, break up the sausage some more with a wooden or plastic spoon. Cook the sausage until it's no longer pink.
    • While the sausage is cooking, place your crushed tomatoes in your large pot over medium heat. Add the bay leaf.
    • When the sausage is cooked, add it and most of its liquid to your tomato sauce. (Leave behind about a teaspoon of fat from the sausage.) Stir the sauce and let it come to a boil with your lid propped open by your spoon resting on the edge of the pot. When it's boiling, lower the heat to a simmer and keep the lid propped open as before. Stir periodically to prevent sticking.
    • While your sauce is cooking, prepare your cheese filling. Shred your mozzarella, if needed, and grate your Parmesan. (I use my blender for the Parmesan and a food processor for the mozzarella.) In a medium bowl, mix all of the cheese with a spoon or fork. If using fresh basil, stack your basil leaves, roll them up, and slice them into ribbons. Add your fresh or dried basil to the cheese, along with pepper, and stir until blended.
    • When the squash is cooked, remove the pan from the oven and set it on your stove. Using two forks, carefully remove a squash half from the pan and set it on your large cutting board, with the skin side down. Use your fork to try fluffing some strands of squash, to make sure it's tender. (It should be done at this point, but you can always put it back in the oven if needed.) Remove all of the squash halves to your cutting board and drain the water from your baking pan. Set your oven to broil.
    • Put the squash back into your baking pan and fluff all the squash with a fork to make the spaghetti strands. Turn the heat off your sauce. Fill each squash boat with a ladle of sausage sauce, some cheese filling, another ladle of sauce, and then more cheese. Use all of the cheese filling, but you will have some sauce left for serving. When all of the squash is filled, place your baking pan on the center rack of the oven and broil the lasagna boats for 3-4 minutes, watching carefully so they don't burn. This will melt the cheese and help brown it a bit.
    • Serve each person either a half squash or a fourth, depending on their appetite. Sprinkle extra Parmesan on top, ladle on more sauce, and dig in!
    • Store leftovers in the refrigerator for up to four days. These don't freeze well.

    Video

    Notes

    A small paring knife cuts through the squash much better than a long knife!
    Since the sausage brings so much flavor and seasonings to the sauce, I don't add anything but a bay leaf to the crushed tomatoes. If you want to skip the sausage and go with a meatless sauce, you will need to add olive oil, garlic, seasonings, and perhaps some onion to your sauce.You can make a double batch of Cooking with Mamma C's Homemade Marinara Sauce.

    Nutrition

    Calories: 486kcal | Carbohydrates: 33g | Protein: 26g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 1038mg | Potassium: 1058mg | Fiber: 7g | Sugar: 15g | Vitamin A: 1190IU | Vitamin C: 24.7mg | Calcium: 448mg | Iron: 4.4mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (Recipe Source: Inspired by this stuffed spaghetti squash from Celiac in the City. Originally published on January 18, 2016 as Big-as-Your-Face Lasagna Boats and republished now with new photos and updated text.)

    Don't miss my Pasta & Sauces E-Cookbook! Please SUBSCRIBE and follow me on PINTEREST, FACEBOOK, and INSTAGRAM!

    More Main Dish Recipes

    • plate of fried baccalà (salted cod fish) garnished with parsley
      Fried Baccala (Salted Cod Fish)
    • bowl of chicken meatball soup with a spoonful of soup
      Nonna's Chicken Meatball Soup
    • two slices of clam pizza on a plate topped with lemon slice
      White Clam Pizza
    • two slices of cheese pizza on a plate garnished with basil
      Beer Pizza Dough

    Reader Interactions

    Comments

    1. Roz | La Bella Vita Cucina

      January 31, 2016 at 2:00 pm

      5 stars
      If you made these five times and your husband grabbed seconds . . . this has got to be a keeper, winner, family-favorite! I must try these very soon!
      Thank you for sharing!
      Roz

      Reply
      • Mamma C

        January 31, 2016 at 2:11 pm

        It's definitely a keeper, Roz! Enjoy. 🙂

        Reply
    2. Janice

      January 24, 2016 at 3:54 pm

      These look amazing! Great idea for spaghetti squash.

      Reply
      • Mamma C

        January 24, 2016 at 4:01 pm

        Thanks, Janice! This definitely is a spaghetti squash meal with personality. 🙂

        Reply
    3. Sally @ Good Dinner Mom

      January 22, 2016 at 9:55 am

      5 stars
      Timing is perfect with this recipe. I LOVE spaghetti squash (your story about the microwave mess is classic). I've been craving it lately and my family would love this. My son was telling me just yesterday that Italian food is his favorite cuisine so, perfect! And my husband and I are trying to eat less white flour so, perfect yet again! 😉 Plus, they'll laugh at the name when I serve it. Thanks for the great recipe, Andrea!

      Reply
      • Mamma C

        January 22, 2016 at 10:30 am

        I'm so glad to hear that, Sally! I hope your family enjoys this! It really feels like a splurge, and we don't miss the pasta here.

        Reply
    4. Denise | Sweet Peas & Saffron

      January 19, 2016 at 6:16 pm

      Ha ha LOVE the title!
      These look amazing. I still for some reason have not tried spaghetti squash but I absolutely need to sometime very soon!

      Reply
      • Mamma C

        January 19, 2016 at 6:30 pm

        Haha! I've had that title in my head for months and would crack up a little every time I thought about it. 🙂 You definitely need to try spaghetti squash! It's good with sauce and cheese, or just butter and cheese, and is a great gluten-free option.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    woman with long blond hair smiling

    Hi, I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often!

    More about me →

    Popular

    • breaded chicken cutlets on plate
      29 Thinly Sliced Chicken Breast Recipes
    • plate of sausage, peppers and onions
      Baked Sausage, Peppers and Onions
    • roasted turkey on platter with orange wedge
      39 Italian Thanksgiving Dinner Ideas (with American Favorites!)
    • Pan-Fried Cod Fish (Easy!)

    Pies!

    • closeup of inside of pear crisp in glass pie dish
      Gluten-Free Pear Crisp with Oats
    • slice of lemon pie with pecans and whipped cream
      Pecan Lemon Pie without Meringue
    • baked pie crust
      Olive Oil Pie Crust (No Rolling!)
    • baked pie crust
      Sugar Cookie Pie Crust
    • whole blueberry pie with cookies on top
      Blueberry Pie with Sugar Cookie Crust (Not Runny!)
    • slice of chocolate pudding pie with brownie crust and whipped cream
      Brownie-Bottom Chocolate Pudding Pie
    Don't miss my Pasta & Sauces E-Cookbook! Please SUBSCRIBE and follow me on PINTEREST, FACEBOOK, and INSTAGRAM!

    Footer

    names of media publications

    Footer

    ↑ back to top

    RECIPES

    Newsletter

    • Sign Up! for emails and updates

    About

    • About Me
    • Contact
    • Privacy Policy
    • ACCESSIBILITY
    • Cookbook
    • Web Stories
     

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2014-2023 Cooking with Mamma C®

    Don't miss my Pasta & Sauces E-Cookbook! Please SUBSCRIBE and follow me on PINTEREST, FACEBOOK, and INSTAGRAM!