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Taking the classic lasagna and making it just a touch healthier with these cute (cheesy) Roasted Garlic Spaghetti Squash Lasagna Boats. Seasonal spaghetti squash boats stuffed with a spicy chicken, tomato-based ragu sauce, and creamy cheesy béchamel sauce made with fresh ricotta and provolone cheeses. It’s all baked together until the sauce is bubbling hot and the cheese is melted and perfect. This is an easy, delicious, gluten-free, and slightly healthier way to enjoy the classic flavors of lasagna. Bonus? This is the perfect recipe for low key entertaining with friends all season long.

side angled photo of Roasted Garlic Spaghetti Squash Lasagna Boats with fork pulling up a bite of the spaghetti squash and cheese

I’ve probably said this before, but I don’t think spaghetti squash gets nearly enough love. This time of year I tend to see a whole lot of pumpkin, some butternut squash, and sometimes acorn squash is occasionally thrown into the mix too. But spaghetti squash? Not so much.

I personally love spaghetti squash. My mom used to roast it in the oven and serve it simply with butter and salt. That’s my mom, noodles, butter, and salt. She could live off of that…and she would…if she didn’t have to eat my cooking every day.

Watch Me Make These Boats on Instagram:

Thanks to my mom, I’ve had a strong love for spaghetti squash since I was a kid. It’s one of the only vegetables I feel that can truly replace real deal pasta. I’m never bummed or left feeling unsatisfied after a spaghetti squash dinner. It’s always so delicious.

Enter these cute little spaghetti squash lasagna boats that I love so much. These are just like your classic lasagna only made low-carb.

overhead photo of ragu sauce in pot

Here are the details

Start with the garlic. If you’ve never roasted garlic before, I’m here to tell you that it’s truly amazing. Slow roasted garlic loses it’s intense garlic flavor and instead takes on a soft sweetness. It’s delicious and so simple to do…like so simple. Just drizzle an entire head of garlic with a little olive oil, wrap in foil, and roast in the oven until the garlic turns a pretty, golden color.

And that’s it. Then mash the garlic into a paste and stir it into the tomato sauce…

Which brings me to the next step! While the garlic roasts, make the sauce. I like to use spicy Italian chicken sausage for extra flavor, but you can also use ground chicken, ground turkey, or even ground beef. All will work great. Then just add tomatoes and herbs, and simmer for a bit to thicken the sauce up. Stir in the roasted garlic. And that’s that.

Tip: if you’re short on time, you can skip roasting the garlic, but I will say that the roasted garlic really adds such a nice flavor to the sauce.

overhead photo of Roasted Garlic Spaghetti Squash Lasagna Boats before baking
overhead photo of Roasted Garlic Spaghetti Squash Lasagna Boats before baking with cheese sauce

Next, prep the spaghetti squash. I like to microwave the squash for a few minutes to make it easier to cut in half. I know all too well that cutting through spaghetti squash can be super dangerous. Microwaving the squash makes it so much easier to cut. Trust me on this.

Of course, if you don’t own a microwave, you can easily just skip the step. But I would pre-roast your squash in the oven for 15 minutes to start the cooking process.

overhead photo of Roasted Garlic Spaghetti Squash Lasagna Boats on baking sheet after baking

Now, for the cheesy béchamel sauce. It’s a simple mixture of milk, fresh ricotta, fontina, and provolone cheeses. I added fresh basil and some nutmeg for warmth.

OK. Now you have all your layers, let’s assemble the spaghetti squash shell. Just layer the ragu sauce and the béchamel sauce inside the spaghetti squash. Top with cheese and bake until the squash is tender and the cheese is melted and bubbling up. One word to say here, YUM.

Top with fried sage and or fresh thyme. Not necessary, but I highly recommend. Why? Because it’s GOOD, and everything is better (and prettier) topped with herbs.

I really can’t begin to express just how good these lasagna boats are. They’ve been a favorite recipe of mine for years and I love making them every fall. They require a little cooking time, but they’re an easy, super-cozy dinner than you can throw together any night of the week. And? They are definitely special enough to serve guests for a smaller dinner party. Everyone loves getting a personalized lasagna boat.

overhead photo of Roasted Garlic Spaghetti Squash Lasagna Boats with 3 bowls of squash in photo

Some serving suggestions for you

I recommend serving these with your favorite autumn side salad, this kale salad or this brussels sprout salad would both be great options.

Or? Just serve them on their own because remember, spaghetti squash is a vegetable! And it’s SO GOOD. Buttery, saucy, and a little cheesy. All the classic flavors of traditional lasagna, just on the lighter side.

Nothing not to love! Leftovers can be stored in an airtight container in the fridge.

overhead photo of Roasted Garlic Spaghetti Squash Lasagna Boats with fork in spaghetti squash

If you make these roasted garlic spaghetti squash lasagna boats be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

@halfbakedharvest

Spaghetti squash lasagna #roasted #garlic #spaghetti #squash #lasagna #falldinners #autumn #foodtok #cozy

♬ We’re Going to Be Friends – The White Stripes

watch the how to video:

Roasted Garlic Spaghetti Squash Lasagna Boats

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6
Calories Per Serving: 758 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Watch the How-To Reel

Ingredients

US Customary – Metric

Instructions

  • 1. Preheat the oven to 425 degrees F. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle lightly with olive oil and wrap in foil. Transfer to the oven and roast until cloves are lightly browned and tender, about 20 minutes. Let cool, then squeeze the garlic out into a bowl. Mash the cloves with a fork.
    2. To make the meat sauce. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Add onion and cook another 2 minutes. Reduce the heat to low, add the tomatoes, 1 cup water, the bay leaf, oregano, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Remove the bay leaf, stir in the roasted garlic. Taste and adjust seasonings as needed.
    3. Meanwhile, poke a few holes into the squash with a fork and place on a plate. Microwave 3 minutes. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard. 
    4. In a medium bowl, mix together the milk, ricotta cheese, nutmeg, and basil. Season with salt and pepper. Stir in 1 cup fontina cheese and 1/2 cup provolone cheese. 
    5. Place the squash in a baking dish and season the cut sides with salt and pepper. Sprinkle the remaining fontina cheese into the bottom of each squash, then evenly divide meat sauce among the squash cavities. Now spoon the milk/cheese mix over the meat sauce. Top with the remaining provolone cheese. Cover the squash loosely with foil. 
    6. Transfer to the oven and bake 20 minutes. Remove the foil and continue baking another 15-20 minutes or until the squash is tender and the cheese is golden brown on top. The squash will seem a little soupy, this is OK. 
    7. Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the meat and cheese with the squash. Serve topped with thyme and sage.

Notes

If You Don’t Own a Microwave: Simply slice the squash in half, scrape out the seeds and place cut side down on a baking sheet. Pre-roast your squash for 15 minutes to start the cooking process, then continue the recipe as directed. 
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horizontal photo of Roasted Garlic Spaghetti Squash Lasagna Boats with fork in spaghetti squash
This post was originally published on September 30, 2019
4.23 from 575 votes (499 ratings without comment)

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Comments

  1. Roasted garlic is the best smell, like ever and I am such a huge sucker for spaghetti squash in fall time. You hit the nail on the head Tiegs!

    Reply

  7. I love spaghetti squash, I think more than regular pasta. These spaghetti squash looks so good with the melted cheese.

    Reply

  8. I heart this. And it would be so much fun for a party! I’m planning on making spaghetti squash this week and I might just have to make this version. Oooh, ooh, you could also fill them with chili for a superbowl party! So much fun. You provide the best ideas.

    Reply

  10. Freaking gorgeous, lady! I love spaghetti squash and we eat it on a weekly basis! Nice work with this one- I know it said it already but GORGEOUS!

    Reply

  14. ooohh Tieghan!! They’re just so pretty!! I always love your photos!

    You know..my husband just asked me the other day if I could make individual lasagnas for him and the guys when they go to the cabin during hunting season. While I know that he meant individual in small baking pans, I just think this would be so awesome, and I know that they would love it, not only for their taste, but for easy clean up too!! This is just awesome!

    Reply