Spaghetti Squash Sausage Lasagna Boats

Squash Lasagna Boat

Kristal Burton

Kristal Burton
Registered Dietitian Nutritionist

Time: ~45 minutes
Serves: 4

• 2 medium spaghetti squash
• 1/3 cup part skim ricotta cheese
• 2 tbsp. grated parmesan cheese
• 1 tbsp chopped parsley or basil
• 3/4 cup fat free mozzerella cheese, shredded

For the sauce:
• 1 tsp olive oil
• 1/2 onion, finely chopped
• 2 tsp minced garlic
• 14 oz. lean Italian turkey sausage
• 1 can diced tomatotes, drained
• 2 tbsp chopped basil

  1. Preheat the oven to 400 °. Stab each squash 2-3 times, being careful that the cut marks are in line where you will cut the squash in half after cooking.
  2. Microwave for 8 minutes on one side, flip it over, then microwave for another 8 minutes.
  3. In a small bowl, combine the ricotta cheese, parmesan cheese and parsley.
  4. In a deep pan, heat the oil and add onions and garlic. Sautee for 1 minute. Add sausage and cook, breaking it into smaller pieces until it is browned and cooked through.
  5. Add diced tomatoes and salt and pepper to taste. Cover, reduce heat to a simmer.
  6. Cut the spaghetti squash in half longwise, so that it forms two even “boats”. Use a spoon to scoop out and discard the seeds. Use a fork to scrap out the flesh into a large bowl. Be gentle with the shell so that it can be used again.
  7. Toss the squash with the sauce. Spoon the mixture back into each squash shell. Top each with 1 tbsp. ricotta cheese and 2 tbsp. mozzarella cheese.
  8. Place in the oven on a cookie sheet and bake for 20-30 more minutes or until the cheese is melted and the mixture is heated through.

    Nutrition information per serving: ½ Spaghetti Squash Boat
    Calories 382; Fat 14; Sat Fat 4; Sodium 1119; Carbs 33; Fiber 7; Sugar 13; Protein 30