Name: Roasted Garlic Spaghetti Squash Lasagna Boats Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 1 head garlic; 1 tbsp extra virgin olive oil, plus more for drizzling; ¾ lb ground spicy Italian chicken sausage or ground chicken; 1 small yellow onion, chopped; 1 can crushed San Marzano tomatoes; 1 dried bay leaf; 2 tsp dried oregano; Kosher salt and black pepper, to taste; 1 cup water; 2 medium spaghetti squash, halved and seeds removed; ½ cup whole milk or heavy cream; ¼ cup whole milk ricotta cheese; ⅛ tsp grated fresh nutmeg; ½ cup fresh basil, chopped; 1 ½ cups shredded fontina cheese or mozzarella cheese, divided; 1 cup shredded provolone cheese, divided; Kosher salt and black pepper, to season; Fresh thyme leaves; Fried sage leaves

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I absolutely adore the comforting yet fresh vibes of this Roasted Garlic Spaghetti Squash Lasagna Boats Recipe. It’s one of those dishes that feels indulgent but is sneakily healthy, filled with layers of bold flavors from spicy chicken sausage, roasted garlic, and creamy cheese béchamel mingling inside perfectly roasted spaghetti squash halves. The combination is hearty, aromatic, and utterly satisfying, making it one of my go-to cozy dinners when I’m craving something special yet nourishing.

Why You’ll Love This Roasted Garlic Spaghetti Squash Lasagna Boats Recipe

What really makes this recipe stand out to me is the incredible depth of flavor the roasted garlic adds. Roasting the garlic softens its punch and brings out a sweet, mellow richness that harmonizes perfectly with the spicy chicken sausage and fresh herbs. Every bite is a delightful balance between the tangy tomato ragu, creamy cheeses, and subtly sweet strands of spaghetti squash. It’s an amazing twist on classic lasagna flavors but much lighter and full of fresh, vibrant ingredients.

Besides taste, I love how straightforward this recipe is to prepare. Even though it looks and feels fancy when served, it mostly involves layering straightforward components: roasting the squash and garlic, simmering a savory sauce, and blending a luscious cheese béchamel. You don’t have to fuss over noodles or complicated steps. Plus, the whole thing bakes in one dish, saving me cleanup time. It’s perfect for weeknight dinners, cozy weekend meals, or even for impressing guests without the stress—definitely a winner in my book.

Ingredients You’ll Need

The image shows four yellow squash halves placed on a white marbled surface, each topped with a layer of tomato sauce spread evenly, followed by a thick layer of melted white cheese that stretches as a woman's hand lifts a piece with a fork. Small green basil leaves are scattered on top of the cheese, adding hints of color. The yellow squash skin is smooth and glossy, contrasting with the rich red sauce and creamy cheese. The food is served on a white plate partially visible on the side. The photo taken with an iphone --ar 4:5 --v 7

The best part about this dish is how it comes together with simple, wholesome ingredients that each contribute something special, from texture and color to rich, comforting flavor. You’ll see how essential each component is once they all come together, creating a perfect harmony inside the squash boats.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Extra virgin olive oil: Delivers smooth richness and is perfect for roasting and sautéing to build flavor.
Garlic head: Roasting it softens the harshness and adds a sweet, caramelized depth that is truly magical.
Ground spicy Italian chicken sausage or ground chicken: Brings a spicy, meaty punch that forms the heart of the filling.
Small yellow onion, chopped: Provides a subtle sweetness and texture in the sauce.
Crushed San Marzano tomatoes: These tomatoes offer a naturally sweet and less acidic base for the ragu.
Dried bay leaf: Infuses an earthy herbal note to round out the sauce’s complexity.
Dried oregano: Enhances the Italian flavor profile with warm, aromatic herbal tones.
Medium spaghetti squash, halved and seeds removed: Serves as a fun, nutrient-rich base that holds all the delicious layers.
Whole milk or heavy cream: Makes the béchamel sauce velvety and lush.
Whole milk ricotta cheese: Adds creamy body and subtle tang to the béchamel.
Fresh basil, chopped: Brings fragrant brightness and color to the filling.
Grated fresh nutmeg: Just a pinch lifts the béchamel with warming spice notes.
Shredded fontina or mozzarella cheese: Melts beautifully, giving gooey texture and mild flavor.
Shredded provolone cheese: Adds savory depth and a slight sharpness that balances the creaminess.
Kosher salt and black pepper: Essential for seasoning every layer just right.
Fresh thyme and/or fried sage leaves (optional): Perfect for garnish and a lovely herbal aroma when serving.

Directions

Step 1: Preheat your oven to 425 degrees F. Slice off the top portion of the garlic head to expose the cloves. Place the garlic on foil, drizzle lightly with olive oil, and wrap it up tightly. Roast until the garlic cloves are lightly browned and tender, which usually takes about 20 minutes. Once out of the oven, let it cool slightly, then squeeze the cloves out into a bowl and mash them gently with a fork.

Step 2: Put a large pot over high heat and add the olive oil. When it shimmers, crumble in the spicy Italian chicken sausage (or ground chicken) and brown it thoroughly, about 5 to 8 minutes. Add the chopped onions and cook for another couple of minutes until softened. Reduce the heat to low, then add crushed San Marzano tomatoes, 1 cup of water, bay leaf, dried oregano, and a pinch of salt and pepper. Let this simmer gently for 15 minutes or until the sauce thickens just a bit. Remove the bay leaf and stir in the roasted garlic. Taste and adjust seasoning as needed.

Step 3: Meanwhile, poke several holes into each spaghetti squash half with a fork and microwave them on a plate for 3 minutes to soften slightly. Once cooled enough to handle, cut each half lengthwise and scoop out the seeds, discarding them.

Step 4: In a medium-sized bowl, whisk together the milk or cream, ricotta cheese, nutmeg, and chopped basil. Season with salt and pepper. Stir in 1 cup of shredded fontina cheese and ½ cup provolone cheese, folding everything together to make a creamy béchamel mixture.

Step 5: Place the spaghetti squash halves cut-side up in a baking dish and season the cut sides with salt and pepper. Sprinkle the remaining fontina cheese evenly into the bottom of each squash boat. Divide the meat sauce evenly among all the squash cavities. Now spoon the béchamel cheese mixture over the meat sauce in each boat. Finally, top each one with the remaining provolone cheese. Loosely cover the dish with foil.

Step 6: Bake in the oven for 20 minutes covered. Then remove the foil and bake for an additional 15-20 minutes until the cheese is richly golden and the squash is tender. The interior might look a little soupy — that’s totally okay and part of the charm.

Step 7: Let the squash rest for about 5 minutes after baking. Then use a fork to scrape the flesh into strands, blending the tender squash with the meat and cheese mixture fully. Serve garnished with fresh thyme and fried sage leaves if you like for an extra aromatic touch.

Servings and Timing

This Roasted Garlic Spaghetti Squash Lasagna Boats Recipe serves about 6 people comfortably, making it great for family dinners or a small gathering. Prep takes approximately 15 minutes, mostly for chopping and assembling ingredients, while cooking is around 55 minutes to roast the garlic, simmer the sauce, and bake the filled squash. Total time is about 70 minutes, which I think is well worth it for such a hearty, elegant meal! Be sure to factor in that short resting time after baking before serving.

How to Serve This Roasted Garlic Spaghetti Squash Lasagna Boats Recipe

The image shows a halved roasted squash filled with melted cheese, which is stretched as a fork lifts some out. On top of the cheese, there are some cooked dark green leafy vegetables. The squash is placed on a white plate, and the background has a white marbled texture. The cheese appears light creamy in color and smooth in texture, while the squash skin is a warm brown-orange with a slightly rough surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I like to keep the accompaniments fresh and simple so the main star shines. A crisp green salad tossed in lemon vinaigrette or a side of roasted vegetables complements the rich, cheesy lasagna boats perfectly. A loaf of crusty garlic bread or sourdough is also fantastic to soak up any extra juices.

For garnishing, I find a sprinkle of fresh basil or thyme adds a lovely pop of color and fragrance. Fried sage leaves aren’t just beautiful; they add a lovely texture and subtle earthiness that elevates each bite. Plate the boats robustly so guests feel warm and satisfied, pairing portions with plenty of sides for balance.

For drinks, I love a cold glass of crisp white wine like Pinot Grigio or a light Italian red like Chianti. If you prefer non-alcoholic options, sparkling water with a twist of lemon or a cool herbal iced tea like mint or chamomile makes for refreshing companions. The dish is best enjoyed hot or warm, straight from the oven, to fully appreciate the melty cheese and tender squash strands melting together so beautifully.

Variations

If you want to mix things up, I highly recommend swapping the spicy Italian chicken sausage for turkey sausage or even a plant-based ground meat substitute for a vegetarian-friendly twist. You can simply omit meat altogether and bulk up the tomato sauce with sautéed mushrooms, zucchini, or eggplant to keep the flavor rich and hearty.

For a fully vegan adaptation, replace the cheeses with dairy-free ricotta alternatives and your favorite plant-based shredded cheeses. Use coconut or oat milk in the béchamel sauce and swap butter for olive oil. The roasting and layering technique is just as wonderful with these changes.

Another fun twist is to experiment with the spices: add red pepper flakes if you want more heat or try smoked paprika for a slightly smoky finish. You could also prepare the squash boats on the grill if you want to impart a subtle smoky char on the squash and cheesy topping, which is delightful in warm weather months.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers (which is rare because this dish is usually devoured quickly!), I recommend storing them in airtight containers in the refrigerator. The squash boats will keep well for about 3 to 4 days. Make sure to cover the dish tightly with foil or plastic wrap to preserve moisture and prevent the cheese from drying out.

Freezing

This recipe does freeze well if you want to save portions for later. Allow the squash boats to cool completely after baking, then wrap each half tightly in plastic wrap followed by a layer of aluminum foil, or place in freezer-safe containers. Frozen, they will keep well for up to 2 months. When freezing, note that the texture of the squash may soften a bit more, but the flavors stay beautifully intact.

Reheating

To reheat, I prefer using the oven to bring back the melty, golden cheese and avoid sogginess. Preheat your oven to 350 degrees F, place the squash boats in an oven-safe dish covered loosely with foil, and bake for 15-20 minutes until heated through. Microwaving is quicker but can make the squash watery and the cheese rubbery, so I only use that method if I’m in a real hurry. Adding a few minutes under the broiler at the end really helps revive the cheese’s lovely crust.

FAQs

Can I use a different type of squash instead of spaghetti squash?

Spaghetti squash is unique because it naturally forms tender strands when cooked, which creates the “lasagna noodle” effect. While other squashes like butternut or acorn are delicious, they won’t shred the same way and will result in a different texture. If you prefer, you can use them but expect a chunkier lasagna experience.

Is this recipe gluten-free?

Yes! This entire Roasted Garlic Spaghetti Squash Lasagna Boats Recipe is naturally gluten-free since it replaces pasta with squash, and all other ingredients contain no gluten. Just make sure your sausage and any store-bought cheeses are labeled gluten-free to be certain.

Can I prepare parts of this recipe ahead of time?

Definitely! You can roast the garlic and prepare the meat sauce up to two days in advance and refrigerate them separately. You can also scoop out and partially cook the squash ahead of time. Then assemble and bake everything just before serving for a stress-free dinner.

What cheese substitutes work well if I don’t have fontina or provolone?

Mozzarella or Monterey Jack are great mild substitutes that melt well. For some extra flavor, Gruyère or a mild white cheddar would work beautifully too. You want cheeses that melt smoothly and complement the creamy béchamel texture.

How spicy is the dish, and can I adjust the heat level?

The spicy Italian chicken sausage gives a nice, manageable kick, but it’s not overwhelmingly hot. If you prefer less heat, you can use mild Italian sausage or plain ground chicken or turkey. For more heat, simply add red pepper flakes to the sauce or use a spicier sausage variant.

Conclusion

I genuinely hope you give this Roasted Garlic Spaghetti Squash Lasagna Boats Recipe a try because it brings together so many irresistible flavors and textures in a wholesome, satisfying way. It’s a dish I keep coming back to when I want dinner that feels comforting and special but also fresh and nourishing. Trust me, once you make it, it’s going to become a new favorite in your kitchen, too. Enjoy every glorious bite!