Roasted Garlic Spaghetti Squash Lasagna Boats.
Taking the classic lasagna and making it just a touch healthier with these cute (cheesy) Roasted Garlic Spaghetti Squash Lasagna Boats. Seasonal spaghetti squash 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.
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 healthier.
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 ragu 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, 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.
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.
Now, for the cheesy béchamel sauce. It’s a simple mix up 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 these boats. 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.
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!
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!
watch the how to video:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Roasted Garlic Spaghetti Squash Lasagna Boats
By halfbakedharvest
Seasonal spaghetti squash stuffed with a spicy chicken, tomato-based ragu sauce and creamy cheese béchamel sauce made with fresh ricotta and provolone cheese.
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
- fresh thyme and or fried sage leaves, for serving (optional)
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.
Recipe 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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You are my go to person for squash recipes. This is another FAB creation! LOVE!
YES! LOL! Thanks Katrina! 🙂
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!
Thanks so much, Purdy!
Hope everyone you make these for loves them!:)
These look absolutely incredible. I love spaghetti squash!
Thanks Ali!
Ohhhh my gaaaa! This is the way spaghetti squash should be eaten forever and always, amen! YUM!
Thanks Julia!
OH MY GAHHHHH.
Ha! Thanks Claire!
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!
Thank you so much, Kelley!! It means a lot!! 🙂
oh my goodness, this looks incredible! i want to stick my fork right on it!
Thanks Julie! 🙂
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.
Thanks so much, Laura! I have done chili like this and it is awesome! You would love it!
I love spaghetti squash, I think more than regular pasta. These spaghetti squash looks so good with the melted cheese.
Thanks Kristi!
Loving this spaghetti squash boat idea!
Thanks so much, laurie!
This looks delicious and amazing! I can’t wait to try it!
Thanks Carrian!
Maybe I am just hungry, but I think this is the best thing I have seen in a looooong time! Wow, thank you!
Haha! Thank you!
What a super fun dish! Love it!!!
Thanks so much, Brenda!
Ohhh wow look gooey and delicious!! I adore spaghetti squash!
Thanks Jena!
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!
LOVE the smell of roasted garlic! It is seriously the best!
Thanks Megan!
Love the steamy squash picture, looks beautiful. These looks like delicious lasagna boats and the smell must be amazing!
Thanks Pamela!
Oh. Wow. I just wanna reach right through the screen and grab all that cheese. I know it’s crazy, but I have never had spaghetti squash in my life. Looking at these incredible squash lasagna boats makes me think I that that has to change very soon!
Thanks Sarah!
YOu have got to try spaghetti squash. You will love it!
These are awesome Tieghan! I bet they smell amazing!! I can picture them now, coming out of the oven, the cheese bubbling with deliciousness. So good!
Thanks Todd! The smell is honestly so cozy and delicious!
OMG! This is amazing and exciting and fantastic! Can you tell I’m pumped about this recipe?
HAh! yes, but I love that you are pumped! Thanks Kristina! 🙂
These are gorgeous! I’ve been meaning to try spaghetti squash for the longest time!
Thanks Mimi!
Great minds think alike Tieghan! I was just about to post my recipe for this next week! HEHE! I tested the recipe and MAN this is good! I love that you added pancetta! Everything is better with pancetta! LOL! Plus you did a phenomenal job styling and photographing! I LOVE it! Beautiful! Pinning!
Ha! No way! Cannot wait to see your recipe!
Thanks for pinning!
These look killer, I love the roasted garlic and fried sage topping!
Thanks Laura! I am loving roasted garlic these days!
OH MY GOSH! I just want to stick a fork right through my computer! I am totally trying this out as soon as I can get my hands on some yummy spaghetti squash!
Ha! Thanks Barbara! Hope you love this!
Can a veggie look more tempting? I WANT this squash lasagna!!
Thanks Anna! 🙂
Absolutely loving this way of preparing and serving spaghetti squash
Thanks Erin!
I was at daughter’s last night when she was gone and I scrounged through her fridge for a leftover for dinner. I actually thought what I found was spaghetti til I ate it…but it was spaghetti squash and I wondered why I didn’t make it more often too. It was mixed with corn and peppers and a cream sauce and it was divine. I buy my garlic from Costco and roast half a bag of them when I first bring it home…so this I can make easily; sounds great!
Ha! It is so good, right?!?
I have to give a cream sauce version a try! Oh and roasting all that garlic at once is a genius idea!
What a nifty way to roast garlic.
Thanks Jess!
Oh these look amazing!! We love Spaghetti Squash and I am excited to try your recipe. Thanks.
Thanks Alicia! Hope you love it!
Now, this is one boat I want to sail on:)
Thanks Lauren!! 🙂
Totally mouthwatering, not to mention your BEE-yoo-tiful photography, Tieghan! It’s a wonder I’ve done everything to spaghetti squash except serve it like I would serve spaghetti… ravaged with tomato sauce and mozz! This is a must-try!
Thank you so much, Georgia!!
I absolutely LOVE roasted garlic and never know how best to cook spaghetti squash. Thanks so much for sharing!
Thanks Alison! Hope you give this a try!
This looks seriously interesting! Added to zip box! Thanks!
Thanks Jenna! Hope you love this. Let me know!
Oh my gosh! You are my new food goddess! Last night I had the Epic Burger and had this tonight. It rivals the best food yet and the reason food at home is better! You rock!!
HAHA! YES!!! This makes me so happy! Thank you so much for making both the burger and this. So happy you loved them both!
OMGad. :O
Thanks Jesse!
WOW, totally blown away by your spaghetti squash! I will absolutely be trying it.
Thank you so much, Joanne!
Best recipe I’ve seen in months! I have GOT to try these!
Thank you, Deidre!
Oh, man. Once again you have completely rocked off my socks… that gooey cheese is insane!
Hehe!! Thanks so much! 🙂
I made these the other night and they were great! …only one little hang up- they were watery at the bottom. This is my first time cooking with Spaghetti Squash so I wonder if there is a method to keeping them a bit dryer? My meat sauce was perfectly thick! The cheeseyness layer was fab! Loved it all but the watery bottom. Let me know if there is anything I should try differently next time!
Hmm, did you back the squash flesh side down? That is the only thing I can think that would make it so watery. I have had some watery squash before though and sometimes there us just nothing you can do. I have cooked a lot of squash and every one is different, but I ha getting super watery ones!
So glad you love these otherwise though! Thanks for making them!
These look fabulous! I will definitely have to make these for my gluten free friends sometime!
Thanks so much, Dana! I did not even think about the fact that they are gluten free. Awesome!
You always make THEE best meals!! I want to dive right into everything you make!! This spaghetti squash lasagna looks amazing!!! 🙂
Thanks Jocelyn!!
Made it and loved it!
YES! Thanks so much! SO happy you loved this!
made this tonight and it was AMAZING. a huge hit. my husband said it was the first time that he ever enjoyed squash and when can i make it again?
delicious.
YES!! So happy you guys both loved this! Thanks for making it! 🙂
We LOVE spaghetti squash and this recipe looks so amazing. We’re making it tonight and we featured it on our blog!
Check yourself out here:
http://thesundaydinner.net/roasted-garlic-spaghetti-squash-lasagna-boats/
Love your cooking style!
Cheers,
The Sunday Dinner
Thank you!
I just wanted to thank you for this recipe. Many of the recipes I try off Pintrest turn out so so but not this one. The. Sauce. Is. AMAZING! They were so good my husband even liked them. I feel more fulfilled in life because of how good (and pretty healthy) they were. Thank you so much.
SO happy you loved it! Thanks Amber!! 🙂
My daughter made this and I literally thought I’d died and gone to heaven. I even commented when I was finished mine that I was actually “sad” that mine was all gone. Will definitely be making this when I get home. AMAZING!!!!!
I’m so going to try this, would this work with a butternut squash? I’m not sure what a spaghetti squash is?
Hey Samantha, you can do this with butternut squash, but it will not be like pasta. Still good, but butternut squash does not form strands like spaghetti. Spaghetti squash is typically sold with butternut squash in the grocery store. It is normally oval and yellow in color. Hope that helps and let me know if you have any more questions!
Thanks!
Thanks for getting back to me, I’ll keep a look out for them next time I’m shopping.
looks good, how many calories?
Thanks! I am sorry, but I do not have the calories.
I had this tonight. Used ground Italian season turkey instead of chicken. It was out of this world.
SO happy you loved this, thank you!
I tried this yesterday for dinner and I followed to the tee and it did not disappoint. OMG the flavors!!!. I took a picture but it did no justice but I will send to you anyway. Thank you for sharing this amazing tasty recipe.
YES!! Please do send it, I cannot wait to see! 🙂
Thanks so much, I am thrilled you loved this!
So I am making these right now. They just. Oh my god they look so good. I’ve never had spaghetti squash but I’ve always wanted to and when I saw this recipe I just had to try it.
This was a wonderful meal. Very filling. Family really liked it. I’m gonna try all of them.
Thank you!!
Made these last night and while they were not nearly as pretty as yours, they were delicious! I have a bunch left over. Would you recommend popping them in the oven to reheat?
So happy you loved these!! Yup, I think the oven would be great! 🙂
So this was my first time making spaghetti squash…I have wanted to try it for a while but I’ve been intimidated by it but then I saw your recipe and it looked so good that I went straight to the store to buy the stuff I needed. I have also never roasted a whole garlic bulb before. So I checked the squash after about minus and it was so mushy that it caved in when I poked it with the fork. Then when I started scraping the sides there was so much liquid it was making puddles in the noodles. I totally saturated like 10 napkins soaking up liquid from just one half. Other than it cooking super fast and being so liquidy it tasted great! I ended up layering it in a casserole dish bc the sides of the squash just fell apart. Then I poured of more liquid once it was finished baking. I will say for someone who LOVES pasta (but is severely allergic to gluten) I will make this again! I didn’t use the cheese sauce bc I was afraid it was already too runny but I look forward to making it next time…1 more question…I am allergic to all cheese except mozzarella. Do you think the sauce would be good made with mozzarella. If not I can just layer extra mozzarella like I did tonight. Thanks for the recipe and the courage to tackle a veggie I was super intimidated by ☺
I forgot to say the garlic was good, too! I don’t think it was roasted quite long enough (I pulled it out the same time I did the squash and since the squash was so done I thought the garlic would be also but I think it should have gone a little longer, but, it still had a GREAT flavor. I ate the casserole as soon as I popped it our of the oven but them later when I was putting away the leftovers I ate a little more and it tasted even better! All the flavors had melded together even more and it was delicious. It tasted exactly like lasagna. I couldn’t taste any flavor of the squash standing out (which is good for me bc I’m not a huge fan of plain squash) again, thank you!
this is the second Time I’ve made this and I used Italian Turkey saucAge; and I didn’t do the bechemel sauce But it was great with my tweeks!! My family loved them !! This was my first time eating Spaghetti squash too!! This will become a staple In my menu book!!
Soooo delicious!! As a carb lover, I have to tell you, I was satisfIed!! And will definitely make again!
Thank you! So happy you loved it! 🙂
Instead of layering this in individual squash, could you make this up as a casserole? I made this once and it was delicious.. I’m just wondering if I could just build it up all in one pan?
Hey Amber! I think that would be great! So glad you love this, thanks!!
I am really looking forward to trying these, they look awsome. I love some of your recipes. Feeling inspired to cook. Thanks
Made this yum yum recipe & I AM IN HEAVEN! Thanks for the free trip to happiness! The hubby loved it too!
Thank you!
This was very good. I used breakfast sausage instead of chicken (couldn’t find any), but it worked. They were huge, though, so next time I might plan for half a squash per person. It was also time intensive, but I made it on a Sunday when I had the time. Overall a delicious alternative to traditional lasagna.
I just made these and OMG OMG OMG. So incredibly amazing! I am so making these for a girlfriend get together soon. They will go nuts over them!
So happy you love the recipe. Thanks!! Happy New Year!
Swapped out the chicken for meatloaf mix. Absolutely amazing. Even my “I don’t eat squash” husband liked it!
Yeah! That is awesome thanks Kelly! Happy New Year!
Looks so good!! Do you only use one head of garlic? There are 2 in the picture….
Hey Jamie, yes, just one. Let me know if you have other questions. Thanks!
Seriously one of the most delicious recipes I’ve ever made! I did take some of the fun out of it by layering ingredients in a lasagna pan. I also added a half container of leftover mascarpone to the bechamel sauce, which was pretty tasty. Thanks.
Have you tried freezing leftovers? I often make big batches so I have leftovers for another meal. Wondering about the texture of the “spaghetti”
Looks delicious!
Hi Carol! I have not personally tried freezing the leftovers, so I cannot say for sure whether or not it would affect the texture. I think it would be fine, maybe slightly soggy though. Sorry I could not help more, but please let me know if you give it a try. Thanks so much!!
I have made this twice now. It’s seriously my favorite thing ever! I love getting the cheesy bechamel more and more perfect each time :p
That is so amazing to hear!! I am so happy you are loving this Farah! Thank you!
Hi! This looks amazing and i’m planning to make it this fall! would this recipe work if I halved it? Thanks!
Hi Amanda! Yes, this will be great if you halve it. Let me know if you have questions. Thanks!
Looks good
Thanks!!
Making this for the hubby tonight! Actually for me we had a very heavy dinner last night I made for him at his request and tonight’s recipe is more for me a little more veggies… while making it though he did walk by look over my shoulder and said “And you are having what for dinner?” Always a good sign especially before it’s completely cooked. Made a few small changes like I added several handfuls of fresh spinach, traded a bechemel for marscapone, and I had homemade spaghetti sauce from last weekend and I used it up. I can not wait to test this out. Thanks so much for the recipe.. oh and it’s our first time having spaghetti squash… which is strange because I am a squash fan! Have a wonderful day and I can’t wait to check out some of your other creations.
I am sure you will become obsessed with spaghetti squash after your first time haha! I hope you and your hubby love this recipe Heather! Thanks so much!
How many large spaghetti squash would you use for this recipe? My squash bigger than a football, so I was thinking maybe 1 (2 at the most). Looking forward to making this recipe 🙂
Just saw your comment here, when I made these for my family, I made two squash and it was a lot of food. I would figure at about foot ball size squash a half of squash per person, with all the stuff inside! But the left overs are amazing so nothing will go to waste! Lol
How many large spaghetti squash would you use for this recipe? My squash bigger than a football, so I was thinking maybe 1 (2 at the most). Looking forward to making this recipe ?
Just saw your comment here, when I made these for my family, I made two squash and it was a lot of food. I would figure at about foot ball size squash a half of squash per person, with all the stuff inside! But the left overs are amazing so nothing will go to waste! Lol
I think one will be plenty!! So glad everyone loved this! 🙂
Making this for the hubby tonight! Actually for me we had a very heavy dinner last night I made for him at his request and tonight’s recipe is more for me a little more veggies… while making it though he did walk by look over my shoulder and said “And you are having what for dinner?” Always a good sign especially before it’s completely cooked. Made a few small changes like I added several handfuls of fresh spinach, traded a bechemel for marscapone, and I had homemade spaghetti sauce from last weekend and I used it up. I can not wait to test this out. Thanks so much for the recipe.. oh and it’s our first time having spaghetti squash… which is strange because I am a squash fan! Have a wonderful day and I can’t wait to check out some of your other creations.
I am sure you will become obsessed with spaghetti squash after your first time haha! I hope you and your hubby love this recipe Heather! Thanks so much!
So happy you both enjoyed this. Thank you! 🙂
Seriously one of the most delicious recipes I’ve ever made! I did take some of the fun out of it by layering ingredients in a lasagna pan. I also added a half container of leftover mascarpone to the bechamel sauce, which was pretty tasty. Thanks.
Have you tried freezing leftovers? I often make big batches so I have leftovers for another meal. Wondering about the texture of the “spaghetti”
Hi! This looks amazing and i’m planning to make it this fall! would this recipe work if I halved it? Thanks!
Thank you! The recipe will work great if halved. Let me know if you have other questions. Hope you love this!
Making this for the hubby tonight! Actually for me we had a very heavy dinner last night I made for him at his request and tonight’s recipe is more for me a little more veggies… while making it though he did walk by look over my shoulder and said “And you are having what for dinner?” Always a good sign especially before it’s completely cooked. Made a few small changes like I added several handfuls of fresh spinach, traded a bechemel for marscapone, and I had homemade spaghetti sauce from last weekend and I used it up. I can not wait to test this out. Thanks so much for the recipe.. oh and it’s our first time having spaghetti squash… which is strange because I am a squash fan! Have a wonderful day and I can’t wait to check out some of your other creations.
SO happy you finally tried it! Even happier you liked it! Sounds so yummy. Hope you love everything else (:
Made this for dinner last night, minus the cheese sauce to save on calories a bit and there was not a morsel of anything left on anyone’s plate! It was a huge success. Thank you so much!
Yay! So happy everyone liked them!! Thank you!
This was delicious! Kids and all loved it. Very flavourful. Will make again. Very filling!
I am so happy to hear that Jocelyn! Thank you so much!
Looks so good I can almost taste it! I love to have a healthy, gluten-free option to use in instead of pasta! Great for winter, too. Thanks for sharing 🙂
Yes! I am so glad you like this Freya!
Hurrah! In the end I got a web site from where I be able to
in fact obtain useful information regarding my study and knowledge.
I am glad! Thank you!
These look absolutely incredible. I love spaghetti squash!
You and I both! Its the best. Thanks Elisa!
This look really delicious. Thanks for sharing. I will surely try this.
Do not know why its taken me 5 yrs to find your site but I do know I will be trying your lasagna boats pronto. The pictures look fabulous and cooking instructions easy to follow. One question, where and when do you add your beachamel sauce to this recipe? Thanks Teig. Kind regards, Linda
Hey Linda! The béchamel sauce gets adding after the meat sauce. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Spaghetti and Lasagna, are a real treat! Another delicious recipe, thank you!
Thank you so much Eliana!
Amazing recipe! These are to die for! My family wants me to cook for them all the time, because of you! Hahaha
Aw that is so amazing! Thank you so much Becca!
Well the pics & ingredients intrigued me. Finally made this last night, and was disappointed. For all those fab ingredients, it was not very flavorful. Maybe we are “high” tasters…I still love the idea & will tweak it as follows: Add s/p and garlic to the removed squash before adding back in…Use a traditional Italian sausage in the meat sauce; and add a T of chopped fresh garlic during simmering time – We could not detect all of that beautiful roasted garlic AT ALL; and as for mozzarella, will need to research to find a flavorful one, as they are not what they used to be, even though this time I had used an organic one, hoping for the best.
Thanks for sharing your work. Taste experienced is such an individual thing, and I really appreciate your good work.
Hi Michele! I hope you love this more with your adjustments! Thank you! xTieghan
Made this last night! My hubby pouted all day when I told him we’re having spaghetti squash for dinner, but then scraped his boat clean lol! We both LOVED it and will be making again. Only sub was to use italian chicken brats and chop up. So good!
So amazing and I totally love when that happens! Thank you for trying this Kayti! xTieghan
Ridiculously yummy! I was tasting well, let’s say eating the components of the recipe while putting it together. Each layer can stand on its own but holy mackerel when you put them together it screams…eat me!
Thanks again soon much!
Thank you so much Elizabeth! I am so glad you loved this! xTieghan
I may not be seeing it in the recipe, but how many people does this feed?
this looks delicious!!
Thank you Ruth! xTieghan
I am so making these beautiful lasagna boats this week. They look divine!
Thank you Maja! xTieghan
How would you make these vegetarian? 🙂 Mushrrooms instad of meat?
You could omit the chicken sausage completely and keep it vegetarian that way. Or yes an addition of a blend of mushrooms would be delicious!
Hi, Tieghan, off topic, but did I miss the wedding pics? Would love to see the festivities (including the food!).
Thanks!
You can see them on here!
Hi Lori! I posted a few of them, but the ones from the photographer we have not gotten back yet! They’re in my Nine Favorite Things post! xTieghan
Never really been one for spaghetti squash, but these will be absolutely delish, I know. On the
Menu this week along with the chicken apple butter one. I like the spiralizer veg dishes, but do not
Consider them pasta! Just not filling….
I am so glad you enjoyed this Joyce! xTieghan
Love all your recipes! This looks amazing and I can’t wait to make it! ?
Thank you Marisol! xTieghan
Love your recipes! I made these last night, but was confused because the milk/ricotta mix you made in your video had a splash of milk, and in your printed recipe, it called for way more milk than ricotta, and I ended up with basically milk instead of a thick, cheesy sauce.
Hey Rachel,
Was your sauce runny after baking? In my IG video you only saw a short clip, I added additional milk after that clip to make the sauce pourable. I like the sauce looser this way. Of course, you can use less milk if you would prefer a thinner sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made these last night, and they were a hit! My husband is trying to eat fewer carbs, so this was a perfect replacement for pasta. We gobbled them up! I think next time I make them, I will add a little more chicken to the sauce, and I think I’ll add a little less water. It was just a little runny, despite simmering for about 30 minutes. But overall, this recipe was fantastic! Thanks so much for sharing!
Thanks for sharing Sarah!
Hello! Did this recipe used to involve a roux (made with flour)? I swore it did. I came back to remake this and I can’t find your lasagna boat recipe that has a roux based cheese sauce. Maybe you revamped the recipe or I’m just losing it? Lol. Do you know which recipe I’m taking about? Thanks for your time. I love your blog.
Hey Becca! You are not crazy at all! This recipe did originally involve a roux, but I updated it this year and decided the roux was not needed. The way it is written now is easier and just as delicious and cheesy! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Me again! No need to reply. I was able to locate the old version on another website. Gosh this recipe is amazing!! Maybe you revamped it to make it gluten free. I’ll have to try the new version as well sometime. Thank you!
Hi Becca! I am so glad you love this still! That is amazing! Thank you! xTieghan
This was really delicious! My squash took more time in the oven to cook completely but it was wonderful. Great recipe!
Thank you so much Caitlin! xTieghan
What can I use as a substitute for a vegetarian option?
Hi Bob! I would replace the meat for 4 cups wild mushrooms, cooking them first, then adding the sauce ingredients right to the mushrooms. That will be so delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
This was so delicious! I made my filling with veg (zucchini, bell pepper, kidney beans, olives, and mushrooms) instead of chicken. I will definitely make this again!
Thank you Mallory! xTieghan
These are so delish! The whole family enjoyed them. Left overs were tasty too. Don’t miss the noodles at all. Thanks for another great recipe. I will definitely make these again.
Thank you! xTieghan
These are so delish! The whole family enjoyed them. Left overs were tasty too. Did’t miss the noodles at all. Thanks for another great recipe. I will definitely make these again.
I did this recipe and thank you for all these goodies!! But squash is a fruit and not a vegetable! ( it contains seeds)
I like your cooking ideas and i admire your work!! Beautiful!!
Thank you so much Pauline! I am so glad you enjoyed this! xTieghan
At what temperature do you bake the filled squash?
Hi Diane, bake the squash at 425. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I needed to add tomato paste to thicken and probably should have drained the tomatoes in the can. My ricotta concoction was slightly more watery than your picture. Overall was good, but took way longer than 55 minutes.
I am really glad it turned out so well for you Lydia! xTieghan
Sorry for no photo. I was so hungry after my core/strength class we dug in before I could take one. Because we are transitioning to mostly vegetarian dishes I substituted eggplant (our garden produced so many) for the sausage. I’m sure it’s fabulous with sausage but the eggplant was wonderful.i see this sauce as a go-to with more garden bounty (looking at you zucchini). I look forward everyday to my e-mail from Half-Baked. I now use my trips to our garden, local Farmer’s Market and this website before doing my weekly menu planning. Thanks.
That is so amazing to hear Annie! Thank you so much for trying this! I hope you continue to enjoy my recipes! xTieghan
Excited to see how good this is
I hope you love it Jim! Thank you! xTieghan
You’ve officially converted me to spaghetti squash! I’ve been anti-squash for years, thinking it all must taste like the mushy boiled stuff I’d get as a kid, but this recipe has shown me the light! I left out the meat but it was still rich and filling and super cheesy. Thank you for this delicious (and beautiful!) recipe- I’m definitely adding it to my go-to lineup!
I love to hear that! Thank you so much Julia! xTieghan
68 servings?
Oops! No, that should say 6-8 servings! I hope you try this Elizabeth! xTieghan
Didn’t this recipe used to have some sort of cheese “sauce” on it that was milk and cheese and a little bit of nutmeg? It also had panchetta in it. What happened to that recipe? I can’t find it anywhere on the site.
Hey Kimberlee! I have updated the recipe and removed those ingredients as I felt that they where not needed and made the recipe long and complicated. I think this updated recipe is better and even more delicious!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
The sauce was very watery. I only added a half a cup of water. It never thickened up. I cooked it for 30 minutes. I would leave out the water all together. The garlic needs at least 30 minutes to roast properly. More cheese also on the top than called for to cover it.
Sorry about that Anne! Thank you! xTieghan
is there a good way to make this without the meat?
Hey Joelle! You can use 4 cups of chopped mushrooms + 1 cup of chopped cauliflower in place of the meat. I think that will be so good! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
So yummy. But confused on the calories. Can you tell me how many calories are in this recipe?
Hi Shelby, this recipe has 306 calories per serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Made this last night – delicious! The sauce alone was good enough to make again and just put on noodles. I used gouda instead of provolone because it’s what i had on hand, and it still turned out great. I also realized while eating it that the sauce/cheese combo reminds me of Stouffer’s frozen lasagna (which was my FAVORITE thing to eat growing up). Yum!
That is so amazing Erica! I am so glad you loved this recipe and it turned out amazing for you! xTieghan
This was so delicious! My husband loved it and I will definitely make it again. Thank you
Thank you Stacy! I am so glad you enjoyed this! xTieghan
Hi Tieghan, do you think this would work well with italian sausage? Thanks!
Hi Casey! Yes, that will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Delicious. I sometimes find spaghetti squash to be too sweet with certain sauces, but this was perfect. Such a pretty presentation, too. Both my husband and I really enjoyed it. I only did a few things differently: I made the sauce vegetarian, used more ricotta cheese than specified, and broiled at the end to get a nice golden color on the cheese. Definitely will make again!
I am so happy to hear that Veronica! Thank you so much! xTieghan
Could you please make the older version of this recipe available? Thankfully I have this recipe, for the most part, memorized. But I came to your website today for the shopping list and noticed it is now missing the provolone béchamel and the the pancetta! Please make the older one available, it was amazing!
Hi Valerie, I have since updated this recipe, but only just a very little. I don’t feel the pancetta is needed, but please feel free to use it if you enjoy that flavor. The cheese sauce is now incorporated into the dish. It’s still just as cheesy and just as delicious…only much easier to make. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I love this recipe. I make it for guests for special occasions. This year it is our Christmas dinner.
Love that! Thank you so much Laura! Merry Christmas! xTieghan
I made this recipe and friggin LOVED IT. I made a cheese sauce from dairy free milk and daiya provolone. I seasoned the cheese sauce with garlic powder and other spices till you think it tastes good. I then substituted the chicken for ground turkey and it worked fabulous. I baked the last 20 minutes with halved cherry tomatoes. So dang good. 10/10 will make again no doubtml.
Yes!! So glad you loved this recipe Linsey! Thank you! xTieghan
Oh my goodness! This recipe is a keeper. I went exactly by the recipe but I didn’t have sausage so I used ground chicken. I think it would have been more tasty with the sausage but when I heated the second half two days later, I added basil pesto sauce…finger licking good!
Thank you Carolyn!! That is so great! xTieghan
The flavor is great! Unfortunately, my squash wasnt cooked all the way through (although the cheese was a gorgeous toasty brown). I’d recommend either pre-roasting or microwaving for longer than 3 minutes- or scale the microwave time to the weight of the squash. I would also recommend rotating the squash halfway through baking to ensure even cooking.
Hi Ellen! I am really glad you liked this! Please let me know if you have any questions! xTieghan
Absolutely LOVE this recipe! Even better then it sounds and it sounds really fricken delicious! Only modifications I made was I used spicey Italian sausage instead of chicken and I replaced the ricotta with small curd cottage cheese. I totally took the suggestion and roasted a whole head of garlic and fried basil along with sage. This has become one of my top 10 dishes for sure
Thank you so much Trisha! xTieghan
I made this last night and it was, oh my!, delicious!!!! Tasty, filling, lip-smacking. Loved it!
Thank you so much Mase! xTieghan
This was so good! Can’t wait to make this again. We didn’t have chicken sausage available so I used pork hot Italian.
I am so happy this turned out so well for you, Angela! Thank you for trying it!! xTieghan
Can you skip the ricotta bechamel and sub in mozzarella?
Hey Laura,
Sure you could do that, just note that it will not be as creamy. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this tonight and subbed the chicken for ground turkey…it was fab! I also broiled the boats for a couple of minutes to get some crispy cheesy goodness. So yummy!
Love to hear that! Thank you for trying this Jess! xTieghan
Another tip for cooking spaghetti squash – instant pot! Cut it in half, cook it for 10 on high pressure and wa-la.
Thank you! xTieghan
I might be missing something, but the ingredients list calls for 2 squash, but the directions make it sound like you just need 2 halves, so 1 whole squash. Can you please clarify? Thanks in advance!
Hey Esther,
You are going to use 2 squash so you will have 4 halves. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this a few days ago… delicious, but the proportions are off. No way the tomato/meat sauce part of the recipe could fill more than 3 halves of spaghetti squash, and cheese sauce could just top 2 of the squash halves. Recommend adjusting, but very tasty!
Hi Elle! I am sorry this did not turn out as expected. Please let me know if there is anything I can help with! Thank you for trying it! xTieghan
These were so delicious! I’m vegetarian so I sautéed some carrot, broccoli florets, and mushrooms in lieu of the sausage and mixed the roasted garlic into Rao’s marinara because I had some on hand, and these turned out beautifully! Thanks for another great recipe!
Amazing!! I am so glad this turned out so well for you, Reilly! xTieghan
Super yummy! I love the teeny bit of crunchiness that the spaghetti squash noodles add to this dish! And of course I love all the cheeses 🙂
Thank you so much Katherine! I am so happy this recipe turned out so well for you! xTieghan
WOW! Is there other cheeses that could work ?
Hey Pam,
Honestly any cheese that you enjoy will work here. I hope you love the recipe, please let me know if I can help in any other way! xTieghan
This looks delicious. Can’t wait to try the recipe. Do you think I can prep all the squash half’s and refrigerate them and only bake one a day?
Hey Maisha,
Yes that would be totally fine to do! I hope you love the recipe, please let me know if I can help in any other way! xTieghan
There is A LOT of sauce left over…. so happy day for me I have dinner in a flash later in the week when I just need to add pasta to my already homemade roasted garlic sauce! 🙂
My husband is not a fan of chicken sausage, so we used Sweet Italian Sausage in this recipe, and it turned out great!
I am really glad you both enjoyed this recipe, Alexis! Thank you so much for trying it! xTieghan
Made this last night and LOVED it! I’ve never been a huge fan of replacing pasta with veggie noodles, but this recipe just worked with the natural flavour of squash without pretending it was pasta. The roasted garlic was an amazing touch, and the tip to roast it in foil made it come out perfect!! This will definitely be a repeat recipe for me.
amazing!! I am really glad this recipe turned out so well for you, Felicia! xTieghan
This was very good!. Everyone loved it! I doubled the sauces and made a macaroni base for those that didn’t want the squash and made a casserole with everything layered on top for them. Delish!!! It took longer to make then I thought, but next time I know what things I can do ahead of time, like roast the garlic, and prepare the squash. I like the idea of cooking the squash in the instant pot and then just assembling and cutting the cooking time. I had a lot of extra sauce, so I’m freezing it for next time. I’m already ahead of the game. ☺️
Amazing! I am really glad this recipe turned out so well for you all, Meghan! Thank you so much! xTieghan
Just made this and was so excited to try it. Have made spaghetti squash many times, roasting cut side down and love it. This time the squash never quite cooked through to fork tender even though cooked an extra 10 min in oven. Super bummer!! Very average as written. Next time will roast squash by itself as usual and last 5 min flip and add in the toppings.
Hi Catherine! I am sorry this did not turn out as expected. If there is anything I can help with, please let me know! Otherwise, I hope you enjoy some other recipes of mine! xTieghan
I made this and it was amazing! But the printed recipe below the explanation and video uses ricotta, not the béchamel-do you have a written recipe for this one? I had to continue stopping and restarting the video to make it-it would have been so much easier to have the printed recipe.
Thanks so much! You have amazing food and I have several of my adult kiddos hooked on your account as well!!
Hey Jennifer,
Thanks so much for giving the recipe a try! Sorry for the confusion, but the ricotta/bechamel is used in both the video and step 4 of the written instructions. Hope this helps for next time! xTieghan
SO GOOD, SO EASY…I HAD SOME JARRED SAUCE LEFT OVER SO I JUST BROWNED SOME MEAT, ROASTED SOME GARLIC, AND ADDED IT TO THE SAUCE. THESE COME OUT AMAZING LOOKING, AMAZING TASTING AND SATISFYING. CAN’T WAIT TO MAKE IT FOR GIRLS’ NIGHT DINNER. IT’S THAT SPECIAL AND THAT GOOD. THANK YOU!!
Thank you so much for trying this one, Evie! I am really glad you loved this one! xTieghan
There seem to be a few glitches in this recipe.
When I try to adjust the service size, all the measurements change to “infinity” haha
Also, I had to cook my squash almost double the time listed in the recipe and it’s still not cooked well. It was still hard when I took it out after 40 mins and I had to keep putting it back in for another 10, another 10, another 10… for almost a full 40 extra minutes! 🙁
too bad as the meat sauce is super delish! (Definitely use the red wine instead of water)
Hi Alison! I will fix the recipe, I am sorry about that! Please let me know if there is anything else I can help with! xTieghan
This turned out delish! We are definitely putting it in our rotation of fall and winter go to’s!
We used a veggie crumble in place of sausage and maybe or sauce spicy like an Arrabbiata.
Thank you so much Ginger! I am really glad this turned out so well for you! xTieghan
I loved to cook these recipes.my favorite dish.
Thank you Nancy! I am so happy to hear that! xTieghan
You did it again! This squash is so good and easy and fun. The flavor is perfect. Literally everything I’ve made of yours turns out beautifully and is a hit with the entire family, young and old alike. I’ve bought your cookbooks to give as Christmas gifts this year. Grateful to have found you. Thank you!
Wow yes! I am really glad you enjoyed this one, Betsy! Thank you so much for all of the support, I hope your friends and family members enjoy my cookbook! I hope you know how much this comment meant to me! xTieghan
I’ve made this recipe twice now! It is so tasty! Have you ever frozen this? Last time we had company, so we ate it all up, but this time there’s just me and my husband. And it makes a lot! Any recommendations would be appreciated. So yummy!🤗
Hey Tanja,
Thanks so much for giving the recipe a try, I am glad you enjoyed! I’ve not tried freezing this but I’m sure it would work well. Please let me know if you have any other questions! xTieghan
This was a winner! Delicioso! Because it was new for my picky eaters, I only used one spaghetti squash and with the other half of the sauces and cheese, I tossed them with some penne and baked it in a casserole dish along with the squash. Came out ! That roasted tomato sauce is everything! Can’t wait to try the other squash recipes! Such a great recipe for a low carb diet!
Amazing! I am really glad you all enjoyed this recipe, Emerald! Thank you so much! xTieghan
These were amazing! Felt so good having something rich and creamy with a veggie to balance it out.
Thank you so much Rissy! xTieghan
I’m confused as to how this is 6 servings when it makes 4 squash boats? Wouldn’t it make more sense for the nutritional information to be calculated based off 4 servings?
Hey Anna,
Thanks for pointing this out. I hope you love the recipe, Happy Thanksgiving! xTieghan
I’m going to make this tonight! It looks so delicious! I love learning new ingredients to put together to help create new recipes in the future. I also can’t wait to roast garlic into a paste. I’ve never done that before.
I hope you love this one, Krissy! Thank you so much! xTieghan
The video for Roasted Garlic Spaghetti Squash Lasagna Boats and the printed version are not the same (details below). Also, I get my spaghetti squash sliced at the produce market so I didn’t use the microwave which I think impacted the tenderness of the squash. I think I will add 20 minutes to the cooking time the next time I cook this.
The video shows putting the onion in the pan and then the sausage – recipe says sausage and then add onion. Also, video shows adding basil when basil isn’t on the ingredient list.. For step 4, the video shows adding oregano. Step 5 the receipe has sprinkling the remaining fontina cheese into the bottom of each squash before adding the sauce. The video doesn’t show this.
The sauce was excellent and I would make that just for a spaghetti sauce. I will try this recipe again adding baking time to see if that does the trick.
Hey Nancy! I had just made some very slight adjustments when I made this for the video. I will adjust the recipe a bit. So happy you enjoyed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy Holidays!! xTieghan 🎄
Super easy to make and delicious!
Hey Juliana,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
I have made this recipe 4 times in the past 8 weeks. Always perfectly delicious and an immediate family favorite. I now keep the ingredients on hand. Fun variations include adding Italian meatballs and cooking longer in the microwave for less oven time. Sharing this home run with all my friends.
Thanks Tiegan
Hey Patti,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
These were SOO good. I’m giving 4 instead of 5 stars because I think it would have been even better if the squash had been roasted on its own for a bit beforehand so they could get a little more tender and caramelized before adding in the ragu and roasting more. Next time, I will microwave the squash, split it open, clean it out, sprinkle with olive oil, salt and pepper and roast for 15-20 minutes.
Hey Sarah,
Thanks so much for giving the recipe a go, I am thrilled it was enjoyed! Happy New Year! xTieghan
baking now! What temp do you bake the finished product at is my only question!?!
Hey Sylvia,
As stated in step 1, you will bake at 425. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I am so bummed- I wanted to love this…
The flavors are delicious but the spaghetti squash is completely raw and inedible. I even cooked it longer than the recipe called for but unfortunately I can’t even scrape any of it loose.
Next time I will precook the squash before filling.
Hey Jodi,
So sorry about this, was there anything you may have adjusted in the recipe? Let me know how I can help! xTieghan
can i substitute with butternut squash? xx
Hey Joss,
Sorry, the spaghetti squash is needed to get the “spaghetti” effect, the butternut squash will not provide this! I hope you love the recipe:) xTieghan
This is in my top 3 for favorite HBH recipes! Tastes like something at a restaurant on date night! You know, the place you have been wanting to check out but refuse to bring your kids to?! Soooo delicious!!
Hey Niki,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan