Spaghetti Squash Lasagna Boats

Ready in 1 hour 30 minutes

Servings: 6

Serving Size: 1 boat


3 Small to Medium Spaghetti Squash

⅓ c Part Skim Ricotta Cheese

2 tbsp Grated Parmesan

1 tbsp Chopped Parsley

¾ c Shredded Mozzarella cheese


1 tsp Olive Oil

½ Onion, finely chopped

3 cloves Garlic

14 oz Italian Chicken Sausage

14 oz Crushed tomatoes

Salt and pepper to taste

2 tbsp chopped basil

1 bay leaf


Preheat Oven to 400

Cut Spaghetti squash in half lengthwise and scoop out the seeds and membrane. Season lightly with salt and pepper. Bake cut side down, 1 hour or until a fork can be pierced through fairly easily.

In a small bowl, combine ricotta, parmesan, and parsley.

In a large deep saute pan, heat oil and add onions and garlic. Saute on medium-low for 3-4 minutes until soft.

Add the sausage and cook, breaking it up into smaller pieces until brown and cooked through.

Once cooked, add the crushed tomatoes and salt and pepper to taste. Add the bay leaf and cover, reduce heat to low.

Simmer for 20-30 then add fresh basil at the end.

When spaghetti squash is cooked, let it cool enough to handle. Use a fork and run it lengthwise to make spaghetti strands in the flesh. Drain

Reserve the shells and once drained place an equal amount of spaghetti squash back into the shell on a baking sheet.

Top each with remaining sauce, 1 tbsp ricotta mixture, and 2 tbsp mozzarella cheese.

Bake in the oven for 20-30 or until everything is hot and cheese is melted.

Delicious, healthy and filling.


246 Calories, 13g Fat, 17g Carbs, 17g Protein, 2g Fiber

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