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Introduction
While lasagna is an iconic Italian-American dish, its origins can be traced back to ancient Greece, where the earliest versions were made with flat dough sheets and fillings. Over time, the dish evolved with regional influences, and in 14th-century Naples, the first lasagna resembling its modern form emerged, made with towering layers of pasta, cheese, and ragù. Our spaghetti squash lasagna boats pay homage to this rich culinary history while offering a lighter, veggie-forward take that's perfect for those seeking a healthier spin on a classic comfort food.
Ingredients
• 2 medium spaghetti squash (about 3 lbs each), halved lengthwise and seeded
• 2 tbsp olive oil, divided (plus more for brushing squash)
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 lb ground Italian sausage (or ground turkey/beef for non-pork option)
• 2 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional for heat)
• 24 oz jar marinara sauce (or homemade marinara)
• 15 oz container whole milk ricotta cheese
• 1 egg
• 1/4 cup grated Parmesan cheese, plus more for topping
• 2 tbsp chopped fresh parsley
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 2 cups shredded mozzarella cheese
• Fresh basil leaves for garnish (optional)
Step 1:
Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
Step 2:
Using a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy pulp. Brush the cut sides with olive oil and season with a pinch of salt and pepper. Place cut-side down on the prepared baking sheet.
Step 3:
Roast the spaghetti squash for 40-50 minutes, until the flesh is easily pierced with a fork. Let cool slightly before handling.
Step 4:
While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic and sauté for 1 minute more, until fragrant.
Step 5:
Add the ground Italian sausage (or meat alternative), breaking it up with a cooking spoon as it browns. Season with dried oregano, dried basil, red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook until the sausage is fully browned and cooked through, about 5-7 minutes.
Step 6:
Stir in the marinara sauce and let the mixture simmer for 5 minutes, until heated through.
Step 7:
In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, chopped parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until fully incorporated.
Step 8:
Once the spaghetti squash is cool enough to handle, use a fork to gently shred the flesh into spaghetti-like strands, keeping the squash boat shells intact.
Step 9:
Layer each squash boat with the marinara sauce mixture, followed by a layer of the ricotta mixture, and finally a generous sprinkle of shredded mozzarella cheese.
Step 10:
Return the stuffed squash boats to the baking sheet and bake for an additional 15-20 minutes, until the cheese is melted and bubbly. If the cheese browns too quickly, tent the squash boats with aluminum foil.
Q: Can I use regular pasta sauce instead of marinara?
A: While you can use regular pasta sauce, it may be thicker and richer than marinara. Marinara sauce is recommended for a lighter, fresher flavor that complements the spaghetti squash.
Q: How do I know when the spaghetti squash is fully cooked?
A: The squash should be easily pierced with a fork and the flesh should shred into spaghetti-like strands when gently raked with a fork. The skin should also look slightly shriveled and wrinkled.
Q: Can I bake the stuffed squash boats ahead of time?
A: Yes, you can prepare the stuffed squash boats up to the point of baking, then refrigerate until ready to bake and serve. Add a few minutes to the baking time if baking from chilled.
• Panko breadcrumbs can be substituted for Parmesan in the ricotta mixture for a crunchy texture.
• For a vegetarian option, substitute the Italian sausage with cooked lentils or crumbled tofu.
• Choose a high-quality marinara sauce or make your own for best flavor.
• Tent the baked squash boats with foil if the cheese browns too quickly.
• Let squash cool slightly before filling for easier handling.
• This recipe is naturally gluten-free but not vegetarian/vegan due to meat and dairy ingredients.
Garnish the baked spaghetti squash lasagna boats with fresh basil leaves (if desired) and serve hot.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until heated through before serving.
Prepare the marinara sauce and ricotta mixture while the spaghetti squash is roasting to save time. Let the squash cool slightly before shredding for easier handling.
- Choose a high-quality marinara sauce or make your own for best flavor.
- Tent the baked squash boats with foil if the cheese browns too quickly.
- For a crunchy texture, substitute panko breadcrumbs for Parmesan in the ricotta mixture.
For a vegetarian option, substitute the Italian sausage with cooked lentils or crumbled tofu. For a vegan version, omit the ricotta and use vegan cheese alternatives.
Pair these spaghetti squash lasagna boats with a crisp green salad and garlic bread. A bold red wine like Chianti or Cabernet Sauvignon would complement the flavors nicely.
Spaghetti squash is in season during the fall and early winter months, making this dish perfect for cooler weather.
This recipe contains dairy (ricotta, mozzarella, and Parmesan cheeses), and may contain pork or beef depending on the type of Italian sausage used. It is naturally gluten-free.
