Description
This Roasted Garlic Stuffed Spaghetti Squash Lasagna Boats recipe features seasonal spaghetti squash halved and filled with a spicy Italian chicken sausage and tomato ragu, topped with a creamy ricotta and provolone cheese béchamel mixture. Roasted garlic adds a subtle sweetness while layers of fontina and provolone cheese melt and brown to perfection, creating a comforting yet lighter twist on classic lasagna. Ideal for a cozy dinner, these squash boats are baked until tender and golden, then served garnished with fresh herbs for an elegant presentation.
Ingredients
Scale
Main 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)
Instructions
- Roast the garlic: Preheat your oven to 425°F (220°C). Cut 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 the garlic tightly in foil. Roast it in the oven until the cloves are lightly browned and tender, about 20 minutes. Allow it to cool, then squeeze the softened garlic cloves out into a bowl and mash them with a fork.
- Prepare the meat sauce: Heat 1 tablespoon of olive oil in a large pot over high heat. When hot and shimmering, add the ground spicy Italian chicken sausage and brown it evenly for about 5 to 8 minutes. Add the chopped onion and cook for an additional 2 minutes until softened. Reduce the heat to low and stir in the crushed tomatoes, 1 cup of water, dried bay leaf, dried oregano, and a pinch of salt and black pepper. Allow the sauce to simmer gently for 15 minutes until it thickens slightly. Remove and discard the bay leaf, then stir in the roasted garlic. Taste and adjust seasoning as needed.
- Prepare the spaghetti squash: While the sauce simmers, poke a few holes into each spaghetti squash half using a fork. Microwave the squash halves on a plate for about 3 minutes to soften slightly. Let cool enough to handle, then cut each squash lengthwise and scoop out and discard the seeds.
- Make the cheese mixture: In a medium bowl, combine the whole milk or heavy cream, ricotta cheese, grated fresh nutmeg, and chopped fresh basil. Season the mixture lightly with salt and black pepper. Stir in 1 cup of shredded fontina cheese and 1/2 cup shredded provolone cheese until well blended.
- Assemble the squash boats: Place the squash halves cut side up in a baking dish and season their cut surfaces with salt and pepper. Sprinkle the remaining 1/2 cup of fontina cheese evenly on the bottom of each squash cavity. Then spoon and divide the prepared meat sauce evenly into each squash cavity. Next, spoon the creamy cheese mixture evenly over the top of the meat sauce. Finally, top each squash boat with the remaining 1/2 cup provolone cheese. Loosely cover the dish with foil.
- Bake the lasagna boats: Transfer the baking dish to the preheated oven and bake covered for 20 minutes. Remove the foil and bake uncovered for another 15 to 20 minutes or until the squash is tender, the filling is bubbling, and the cheese is golden brown on top. Expect some liquid to remain; this is normal and adds moisture.
- Serve: Let the squash boats rest for 5 minutes after baking. Then, using a fork, scrape the spaghetti squash flesh into strands while mixing it with the cheesy meat filling. Serve warm, garnished with fresh thyme and fried sage leaves if desired for an aromatic touch.
Notes
- This dish makes a hearty vegetarian-friendly meal if you substitute the spicy Italian chicken sausage with a plant-based sausage alternative or sautéed mushrooms.
- Using San Marzano crushed tomatoes adds a rich, sweet tomato flavor that complements the garlic and herbs perfectly.
- The mixture of fontina and provolone cheeses provides creamy meltability and a flavorful golden crust.
- If preferred, bake the squash in the oven instead of microwaving to soften prior to stuffing: bake at 400°F (200°C) for 30-40 minutes until tender.
- Serving the lasagna boats with fresh thyme or crispy fried sage leaves adds a fresh herbal aroma and a nice textural contrast.
Nutrition
- Serving Size: 1 serving
- Calories: 758 kcal
- Sugar: 10 g
- Sodium: 570 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 105 mg
