Name: Garlic Stuffed Spaghetti Squash Lasagna Boats Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 1 tablespoon extra virgin olive oil, plus more for drizzling; 1 head garlic; 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; 2 medium spaghetti squash, halved and seeds removed; 1/2 cup whole milk or heavy cream; 1/4 cup whole milk ricotta cheese; 1/2 cup fresh basil, chopped; 1/8 teaspoon grated fresh nutmeg; 1 1/2 cups shredded fontina cheese or mozzarella cheese; 1 cup shredded provolone cheese; Kosher salt and black pepper, to taste; Fresh thyme and/or fried sage leaves, for serving (optional)

If you’re looking for a comforting, cozy dish that’s both healthy and bursting with flavor, you’ve landed in the right spot. I absolutely love this Garlic Stuffed Spaghetti Squash Lasagna Boats Recipe because it takes classic lasagna flavors and cradles them inside roasted spaghetti squash halves—making it gluten-free and packed with veggies. When I first tried this, I was amazed at how the garlic-roasted meat sauce paired with the creamy cheese filling created layers of flavor that my whole family went crazy for. Stick around because I’m going to share all my tips so you nail it on your very first try!

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Why You’ll Love This Recipe

Healthy and Low-Carb: Spaghetti squash replaces pasta and cuts down on carbs without sacrificing comfort food vibes.
Deep Roasted Garlic Flavor: Roasting the whole garlic head yields a sweet, mellow garlic punch that transforms the meat sauce.
Effortlessly Elegant Presentation: Serving the lasagna right in squash boats makes for a beautiful and fun meal everyone will ask about.
Family-Friendly and Satisfying: My kids eat their veggies with zero complaints thanks to the cheesy, saucy filling.

The image shows four halves of spaghetti squash placed on a dark, well-used baking tray with browned spots and baked-on grease marks. Each squash half has a golden brown, textured top layer that appears melted and slightly crispy with small browned bubbles, suggesting a cheese or breadcrumb topping. The squash flesh beneath the topping is pale yellow while the outer shell is a light greenish-yellow. The halves are arranged in a loose cluster on the pan, with one squash stem visible on the right side. The background surface has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Garlic Stuffed Spaghetti Squash Lasagna Boats Recipe plays its part in layering flavor and texture. From the spicy chicken sausage to fresh basil and creamy ricotta, I often recommend picking quality ingredients to let everything shine together.

Extra virgin olive oil: Use a good quality one for roasting garlic and sautéing to add depth of flavor.
Garlic head: Whole garlic roasted gently for mellow sweetness is a game changer here.
Ground spicy Italian chicken sausage or ground chicken: The spicy sausage adds warmth, but you can opt for mild if you prefer.
Yellow onion: Adds sweetness and body to the ragu; finely chopped is best.
Crushed San Marzano tomatoes: Their rich acidity balances the dish perfectly—don’t skip on good-quality canned tomatoes.
Dried bay leaf: Provides subtle herbal undertones to your sauce.
Dried oregano: Classic Italian herb to round out the sauce flavors.
Spaghetti squash: The star of the show; makes the perfect vessel for this lasagna twist.
Whole milk or heavy cream: Used to make the creamy cheese sauce that binds everything delightfully.
Whole milk ricotta cheese: Adds creaminess without heaviness.
Fresh basil: Brings brightness and fresh, herbal notes.
Fresh nutmeg (grated): A pinch adds warmth and depth—don’t overlook it!
Fontina or mozzarella cheese (shredded): Melts beautifully and adds rich, gooey texture.
Provolone cheese (shredded): Adds a sharp, slightly tangy flavor that balances the richness.
Kosher salt and black pepper: Essential seasoning to bring all the flavors together.
Fresh thyme and/or fried sage leaves (optional): For garnish—these herbs add a lovely aroma and restaurant-quality touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the reasons I keep coming back to this Garlic Stuffed Spaghetti Squash Lasagna Boats Recipe is how easy it is to make it your own. Whether you like it milder, more indulgent, or extra veggie-packed, I encourage you to make it fit your taste buds and pantry.

Mild Version: Swap spicy Italian sausage for plain ground chicken or turkey if heat isn’t your thing—I love this for a family-friendly dinner.
Vegetarian Option: Use mushrooms, zucchini, or lentils instead of sausage, and swap chicken broth for vegetable broth in the sauce.
Cheese Swap: I’ve tried adding Parmesan or Pecorino Romano on top for an extra salty kick—totally delicious!
Extra Veggies: Toss in some chopped spinach or kale into the cheese mixture for a sneaky green boost.

How to Make Garlic Stuffed Spaghetti Squash Lasagna Boats Recipe

Step 1: Roast the Garlic for That Sweet, Tender Flavor

Start by preheating your oven to 425°F. Take the whole garlic head and slice off just the top to expose the cloves—this is the trick that lets the garlic roast evenly. Drizzle a bit of olive oil over it, then wrap the garlic tightly in foil. Pop it in the oven for about 20 minutes until the cloves are lightly browned and soft. This method transforms garlic into a mellow, buttery star that’s way less sharp than raw garlic and adds beautiful depth to the sauce. Once cool enough, squeeze the roasted garlic cloves right into a bowl and mash them with a fork—this step is key for that luscious texture in your meat sauce.

Step 2: Make the Spicy Chicken Meat Sauce

Heat 1 tablespoon of olive oil in a large pot over medium-high heat until shimmering. Add your ground spicy Italian sausage and brown it all over—about 5 to 8 minutes, stirring occasionally. When it’s nicely browned, toss in the chopped yellow onion and cook for another couple of minutes until softened and fragrant. Now, reduce your heat to low and stir in the crushed San Marzano tomatoes, 1 cup of water, bay leaf, and dried oregano. Season lightly with salt and pepper. Let this simmer gently for about 15 minutes until it thickens slightly—you’ll know it’s ready when it coats the back of your spoon. Don’t forget to remove the bay leaf before stirring the roasted garlic into the sauce. Taste and adjust your salt, pepper, or seasoning here; the roasted garlic adds a subtle sweet note that balances perfectly with the spice.

Step 3: Prep and Partially Cook the Spaghetti Squash

Grab your spaghetti squash and poke a few holes all over with a fork—this lets steam escape and helps speed up cooking later. Then microwave each squash half on a microwave-safe plate for 3 minutes to start softening it. Let them cool slightly before slicing in half lengthwise (careful, they’ll be hot!). Scrape out and discard the seeds with a spoon. This shortcut saves you time roasting it fully before stuffing, and you’ll find the squash tender but still firm enough to hold all your cheesy sauce.

Step 4: Whip Up the Creamy Cheese Mixture

In a medium bowl, combine the whole milk or heavy cream with ricotta cheese, freshly grated nutmeg, and chopped fresh basil. Season this mixture with salt and pepper to taste. Then stir in 1 cup of shredded fontina cheese and 1/2 cup of provolone cheese. This blend creates a luscious béchamel-like sauce that ties the savory meat and tender squash strands together perfectly. I discovered the nutmeg addition through trial and error, and it adds such an unexpected warmth and creaminess—definitely don’t skip!

Step 5: Assemble the Lasagna Boats

Place your squash halves cut-side up in a baking dish and season with salt and pepper. Sprinkle the remaining shredded fontina cheese into the bottom of each cavity to create a melty cheesy base. Spoon the meat sauce evenly into the squash boats, followed by dollops of the creamy milk and cheese mixture on top. Finish by layering the remaining provolone cheese over everything. Cover loosely with aluminum foil to keep moisture in during baking—this step keeps the squash tender without over-drying the cheese.

Step 6: Bake Until Bubbly and Golden

Bake your lasagna boats at 425°F for 20 minutes with the foil on. Then remove the foil and continue baking for another 15 to 20 minutes until the cheese looks golden and bubbly, and the squash is soft. You’ll notice some gentle juiciness in the squash boats—this “saucy” quality is absolutely fine and makes the dish delightfully moist. Let them rest for 5 minutes before digging in to let everything settle.

Step 7: Scrape, Mix, and Serve

Use a fork to scrape the spaghetti squash flesh into strands, mixing it with the meat and cheese layers as you go. This is where the magic happens—you get every bite packed with rich sauce and melty cheese underneath that subtle roasted garlic flavor. For a final flourish, sprinkle fresh thyme leaves or crispy fried sage on top if you have them handy. It adds a fragrant, slightly crispy finish that really elevates the presentation and flavor.

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Pro Tips for Making Garlic Stuffed Spaghetti Squash Lasagna Boats Recipe

Roasting Garlic Wrapped in Foil: This locks in moisture and caramelizes the garlic cloves gently, avoiding bitterness.
Partially Cook Spaghetti Squash in Microwave: Saves precious time and ensures the squash won’t be too mushy after baking.
Use Good-Quality Cheese: Using fontina and provolone together gives a perfect melt and flavor balance.
Don’t Overbake: Remove foil carefully to prevent drying out the lasagna boats, and watch for golden cheese as a sign they’re done.

How to Serve Garlic Stuffed Spaghetti Squash Lasagna Boats Recipe

The image shows three white bowls each with a halved baked spaghetti squash inside. Each squash half has a top layer of melted golden cheese that looks bubbly and slightly crispy at the edges. The squash strands underneath are yellow and soft, with one half topped with browned pieces of ground meat and a few sprigs of green herbs. The other squash halves are decorated with whole green sage leaves and small fresh herb leaves, adding a fresh touch to the warm colors. The bowls are placed on a wooden table with a small white bowl of black pepper, a silver fork, some scattered herbs, and a dark blue cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this dish with fresh thyme leaves or crispy fried sage because they add herbal aroma and a little crunch that contrasts wonderfully with the creamy cheese. You can also sprinkle grated Parmesan on top if you want an extra savory note. These garnishes may seem small, but they take the dish to the next level and make it look like you spent hours on it (even if you just winged it!).

Side Dishes

Since this recipe is loaded with protein and veggies, I usually keep it simple on the side. A crisp green salad with lemon vinaigrette or some garlic-roasted asparagus pairs beautifully. Sometimes, I serve crusty garlic bread for the carb lovers at the table. You’ll find these sides complement the rich squash boats without overshadowing them.

Creative Ways to Present

For special occasions, I’ve tried turning this dish into individual servings by prepping smaller mini squash halves or even halved zucchini boats as a fun variation. Lining up several smaller boats on a rustic wooden board makes for a stunning family-style presentation. You can garnish with edible flowers or a sprinkle of microgreens for a festive touch that never fails to impress guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers tightly covered in an airtight container in the fridge for up to 3 days. The flavors tend to deepen overnight. When you reheat, do so gently to keep the cheese from drying out—microwaving covered with a damp paper towel works well when you’re short on time.

Freezing

I’ve frozen leftover lasagna boats by wrapping them tightly in foil then plastic wrap to prevent freezer burn. When you’re ready, thaw them in the fridge overnight and bake at 350°F covered with foil until heated through. The texture is very close to freshly baked, which is a relief on busy weeknights.

Reheating

To reheat, I recommend warming in the oven at 350°F for about 15-20 minutes covered with foil to keep moisture in, then uncovering in the last few minutes to crisp the cheese topping. If you’re in a hurry, a microwave on medium power works but can make the squash strands a bit softer.

FAQs

Can I use other types of squash instead of spaghetti squash?

While spaghetti squash is unique for its noodle-like strands, you can experiment with other squash like zucchini or butternut. However, keep in mind that these have different textures and moisture levels, so cooking times and stuffing consistency may vary.
Is there a vegetarian version of this recipe?

Absolutely! Swap the spicy chicken sausage for sautéed mushrooms, lentils, or plant-based meat substitutes. Use vegetable broth for the sauce and keep all the cheeses the same for a delicious vegetarian version that still feels hearty and satisfying.
Can I prepare the sauce in advance?

Yes, making the meat sauce a day ahead lets the flavors deepen even more. Just store it in the fridge and assemble the lasagna boats right before baking to save time on busy days.
What’s the best way to tell when the lasagna boats are done baking?

Look for tender spaghetti squash that easily strands with a fork, bubbly sauce, and a golden brown top cheese layer. The squash will look a bit juicy inside, which is normal and keeps it moist.

Final Thoughts

I can’t recommend this Garlic Stuffed Spaghetti Squash Lasagna Boats Recipe enough—it’s become my go-to for a comforting yet lighter dinner option that never disappoints. The layers of roasted garlic, spicy sausage, creamy cheese, and tender squash come together in a way that feels both indulgent and nourishing. The best part? It’s so satisfying yet doesn’t leave you feeling heavy. Next time you want to impress your family or friends without fuss, give this a try. You’ll love passing these boats around the table as much as I love sharing the recipe with you!