Roasted Garlic Spaghetti Squash Lasagna Boats
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash stuffed with spicy ground chicken ragu and creamy ricotta-mozzarella béchamel. This baked casserole combines the lightness of squash with rich, savory sauces for a satisfying dinner that feels indulgent but lighter than traditional lasagna.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 1258mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1135mg
- Calcium
- 530mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1258MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.