Italian Stuffed Spaghetti Squash Boats

Why We Love This Recipe For Italian Stuffed Spaghetti Squash Boats

This Stuffed Spaghetti Squash with Chicken Sausage, Marinara and ricotta cheese is a great weeknight meal. It is naturally gluten-free and lower in carbs than traditional spaghetti.

Thanks to classic ingredients found in meat lasagna or baked pasta (like marinara sauce, basil, garlic, ricotta cheese and melted mozzarella) these Spaghetti Squash Boats have a definite Italian comfort food vibe. The gooey melted cheese and creamy ricotta are the perfect complements to the tangy tomato sauce and basil.

I added in lean pre-cooked chicken sausage for protein and to make this dish hearty enough for everyone in the family. And I also bulked up the filling with chopped and sauteed onions for a more savory flavor and low-calorie volume.

So if you are in the mood for Italian comfort food, but you don’t want to sacrifice your diet goals, stop your search and dive into these cheesy squash bowls.

Key Ingredients For This Recipe

Spaghetti squash

You’ll need one spaghetti squash that’s about 3 ½ to 4 pounds. You can find them in most large grocery stores or at local markets, especially in late summer/fall and winter.

Chicken sausages

Look for a flavor of chicken sausage that will pair well with the Marinara and Italian seasoned ingredients. Sweet or Spicy Italian chicken sausage or red pepper and Asiago are both ones that work well here. Stay away from Chicken Apple sausage for this recipe because they are too sweet with this flavor profile.

Marinara sauce

To keep things simple we used jarred Marinara Sauce. You can also use tomato basil, arrabbiata (if you like heat) or another one that you prefer. Just note that some are high in fat and have a lot more calories that others. Barilla Traditional Tomato Sauce and Classico Tomato and Basil are both 50 calories per half cup serving.

Fresh basil

Fresh basil can be found in the produce section. Good basil should be bright green in color with few imperfections. If all else fails and you can’t find any good fresh basil you can get basil paste. Pick the leaves off of the stems and rinse and spin them in a lettuce spinner.

Skim ricotta cheese

I used skim ricotta for lower calorie/lower fat option although you can use whole fat if you want.

Shredded Italian cheese blend

Look for pre-shredded Italian Cheese blend. Most Italian cheese blends are a combination of mozzarella, prolovone and Parmesan. This combination is amazing with the ricotta. You can also find “pizza cheese.”

Additional Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 1 teaspoon dried oregano
• ¾ teaspoon salt

Step-by-Step Instructions To Make This Stuffed Spaghetti Squash

Step 1: Cut & cook spaghetti squash

Cut spaghetti squash in half. Scoop out seeds and place cut side down side by side in a casserole dish. Add 1 cup water. Cover with a layer of parchment and then plastic wrap. Microwave for 10 minutes. Press on the outer shell of the spaghetti squash to see if it gives with the pressure of your finger (caution it will be hot!) If it is still hard microwave in 5 minute intervals until it is softened.

I cover all the details for How To Cook Spaghetti Squash in the Microwave in another post that you can read for more photos and information.

Step 2: Test for doneness

Carefully remove the plastic and parchment and flip the spaghetti squash over. Test that it is done by lifting up the strands of spaghetti squash with a fork. If there it doesn’t pull into strands easily, microwave in 2 minute intervals until it is done.

Step 3: Cook sausage & onion

Meanwhile, heat oil in a large skillet over medium heat. Add sausage, onion, oregano and salt and cook, stirring occasionally until the onion is softened and browned, about 7 minutes. Stir in sauce and remove from the heat.

Step 4: Scoop out spaghetti squash

Scrape the spaghetti squash strands with a fork. Scoop them out with a spoon into the skillet. Leave a ¼-inch to ½-inch layer of un-scooped strands on the shell to help the squash halves retain their shape.

Step 5: Combine squash & sausage

Stir the squash “noodles” and basil into the chicken sausage mixture and then return the spaghetti squash mixture to the shells. Top with dollops of the ricotta cheese. Top with the Italian cheese blend, dividing between the two squash halves.

Step 6: Melt cheese & garnish

Microwave uncovered until the stuffed spaghetti squash is bubbling hot and the cheese is melted, 3 to 4 minutes. Serve sprinkled with basil if desired. 

FAQs and Expert Tips

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