Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Baked spaghetti squash lasagna boats on a white plate with melted cheese and golden panko crumbs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Roasted Garlic Spaghetti Squash Lasagna Boats with Crispy Panko

Recipe by Chloe Davis

We fixed the biggest problem with stuffed spaghetti squash—watery sauce—by roasting the squash first and simmering the ragù until deeply concentrated. Sweet, sticky roasted garlic gets folded directly into the rich Italian sausage sauce, while a crispy parmesan-panko crown adds the perfect crunch to contrast the creamy ricotta and tender squash strands.

  • Total Time1 hour 15 minutes
  • Yield4 boats (serves 4) 1x

Ingredients

Scale

The Squash & Meat Sauce

  • 2 medium spaghetti squash
  • 1 whole head garlic
  • 2 tablespoons extra-virgin olive oil (divided), plus more for drizzling
  • 1 pound (454g) ground sweet or spicy Italian sausage (casings removed)
  • 1 medium yellow onion, diced
  • 2 tablespoons tomato paste
  • 1 (28-ounce / 794g) can crushed tomatoes
  • 1 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper

The Cheese Filling & Topping

  • 1/2 cup (120g) whole milk ricotta cheese
  • 1 large egg
  • 1/2 cup fresh basil, chopped
  • 2 cups (226g) shredded low-moisture mozzarella cheese (divided)
  • 1/3 cup (20g) panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese

Instructions

  1. Roast the squash and garlic: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub 1 tablespoon of olive oil over the cut sides and season generously with salt and pepper. Place face-down on a rimmed baking sheet. Slice the very top off the head of garlic to expose the cloves, place on a small square of foil, drizzle with a few drops of oil, and wrap tightly. Place the foil packet on the baking sheet with the squash. Roast for 35–40 minutes, until the squash yields to a firm poke and the garlic is soft.
  2. Simmer the meat sauce: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage and onion, browning the meat and breaking it into small crumbles for 6–8 minutes. Stir in the tomato paste and cook for 1 minute until darkened. Pour in the crushed tomatoes and oregano. Reduce the heat to medium-low and simmer uncovered for 15–20 minutes until the sauce is very thick and deeply colored.
  3. Mix the ricotta layer: In a small bowl, whisk together the ricotta cheese, egg, chopped basil, and 1/2 cup of the mozzarella cheese. Season with a pinch of salt and pepper.
  4. Finish the sauce: Once the garlic is done roasting, carefully unwrap the foil and squeeze the softened cloves directly into the thickened meat sauce. Stir well to incorporate the garlic, then remove the skillet from the heat.
  5. Assemble the boats: Flip the roasted squash halves face-up. Using a fork, gently pull the squash strands away from the edges to loosen them, leaving them inside the shells. Dollop the ricotta mixture evenly over the warm squash strands in each boat. Spoon the thick meat sauce heavily over the ricotta, then top with the remaining 1 1/2 cups of mozzarella cheese.
  6. Top and bake: In a small bowl, toss the panko breadcrumbs and Parmesan cheese with a tiny drizzle of olive oil so the crumbs are lightly moistened. Sprinkle this mixture evenly over the mozzarella. Bake uncovered for 12–15 minutes, or until the cheese is bubbling and the panko crown is golden brown and crispy. Let rest for 5 minutes before serving.

Notes

  • Why it works: Microwaving spaghetti squash traps its natural water, leading to a soupy final dish. Roasting the squash halves face-down evaporates excess moisture, while swapping a standard milk-thinned cheese layer for an egg-bound ricotta prevents the filling from separating in the oven.
  • Make-ahead: You can roast the squash, mash the garlic, and simmer the meat sauce up to 2 days in advance. Store them separately in the refrigerator, then assemble and bake (adding about 5–10 extra minutes to the final oven time to heat through).

Nutrition (per serving — estimates)

Calories: 790 | Total Carbs: 42g (Fiber: 10g, Sugar: 16g) | Fat: 50g (Saturated: 22g) | Protein: 42g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 stuffed boat half
  • Calories: 790
  • Sugar: 16g
  • Fat: 50g
  • Saturated Fat: 22g
  • Carbohydrates: 42g
  • Fiber: 10g
  • Protein: 42g

Find it online: https://delicious.alfityan.org/2026/08/09/roasted-garlic-spaghetti-squash-lasagna-boats/