Roasted Spaghetti Squash Lasagna Boats
Description
Skip the pasta and use roasted spaghetti squash instead for these hearty and wholesome lasagna boats.
Ingredients
•
3 medium spaghetti squash
•
salt and ground black pepper to taste
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1/2 cup part-skim ricotta cheese
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3 tablespoons grated Parmesan cheese
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1 tablespoon chopped fresh parsley
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1 teaspoon olive oil
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1/2 large onion, minced
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3 cloves garlic, minced
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1 pound bulk Italian sausage
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1 (14 ounce) can crushed tomatoes
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2 tablespoons chopped fresh basil
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1 cup shredded mozzarella cheese
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Cut squash in half lengthwise with a large kitchen knife. Scoop out seeds and membrane. Season lightly with salt and pepper. Place in a baking dish, cut-side down.
3
Bake in the preheated oven until soft, about 45 minutes. Remove from the oven and let cool for about 10 minutes. Keep the oven on.
4
Meanwhile, begin preparing sauce. Combine ricotta cheese, Parmesan cheese, and parsley in a medium bowl. Mix well.
5
Heat oil in a large, deep skillet over medium heat. Saute onion and garlic in the hot oil until onion is soft, 3 to 4 minutes. Add sausage and cook and stir until browned, 5 to 7 minutes, breaking up meat into small pieces as it cooks. Add tomatoes, salt, and pepper. Simmer over low heat for 25 minutes; stir in basil and simmer for 5 minutes more.
6
Remove flesh from the cooled squash by scraping with a fork, creating spaghetti strands. Reserve the shells. Drain the squash strands in a paper towel-lined colander to soak up excess liquid.
7
Toss squash strands with the tomato sauce mixture. Spoon into the 6 squash shells. Top with 1 to 2 tablespoons of the ricotta cheese mixture and 2 tablespoons mozzarella cheese. Place in the baking dish.
8
Roast in the preheated oven until heated through and cheese is melted, about 30 minutes.