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Spaghetti Squash Boats #Ragu

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“Ragú® Recipe Contest Entry. I was babysitting my sisters kids one night and wanted to come up with something fun and healthy to make. The whole family has worked really hard in the last year to change their way of eating and have lost quite a bit of weight. As much as we all love pasta it is too high in calories and carbs. We didn't even miss it in this dish! Spaghetti squash is my new favorite pasta substitute. And it was really fun serving the dish right out of the squash bowls!”

Ingredients Nutrition

  • 2 spaghetti squash
  • 1 lb Italian sausage
  • 1 (6 ounce) bag Baby Spinach
  • 1 (24 ounce) jar Ragú® Pasta Sauce (chunky tomato with garlic and onion spaghetti sauce)
  • 4 ounces goat cheese
  • 14 cup breadcrumbs
  • 3 tablespoons canned parmesan cheese
  • 1 tablespoon butter


  1. Place spaghetti squash in microwave for ten minutes to soften.
  2. Cut squash in half and scrape out seeds. Place cut side down in baking dish and put in a 375 degree oven for about 15 minutes.
  3. Meanwhile cook sausage in a sautee pan until brown and done. Then add spinach and cook for about a minute until a little wilted.
  4. Add spaghetti sauce and cook until heated then add goat cheese and remove from the heat.
  5. Remove squash from the oven and grate squash with a fork into a kitchen towel. Squeeze out excess liquid and put squash into pan with other ingredients and mix.
  6. Take scraped out squash boats and divide the mixture into each one.
  7. Melt butter and add bread crumbs and parmesan. Sprinkle over squash mixture and broil for a couple of minutes in the oven until golden brown.

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