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Spaghetti Squash Sausage Lasagna Boats
Serves 6
I love spaghetti squash and am endeavoring to get my kids to like it too. This recipe, with so many rich and yummy flavors, presents a perfect opportunity to sneak it in. Although it’s not necessarily a quick meal to make, most of this could be done in advance so that you only need to assemble and bake. And of course, you can leave out the sausage and make a vegetarian version if you so desire. Thank you Joy Newman, for passing along this healthy dinner idea!
Notes from the author:
Spaghetti squash when cooked has a lot of liquid, so I find it helpful to place it in a colander over paper towels to help get red of the excess moisture and it works perfectly.
You can prep this ahead of time, then put it in the oven just before you're ready to bake. If you happen to only find large spaghetti squash, you can place the mixture in a 9×9 baking dish instead of the shells. Enjoy!!
Ingredients
3 small to medium spaghetti squash (about 5 cups cooked)
salt and fresh pepper, to taste
1/3 cup part skim ricotta cheese
2 tbsp grated parmesan cheese
1 tbsp chopped parsley (or basil)
3/4 cup whole milk shredded mozzarella cheese
For the sauce:
1 tsp olive oil
1/2 onion, finely chopped
3 cloves garlic, minced
14 oz Italian chicken sausage
14 oz (1/2 can) crushed tomatoes (I prefer Tuttorosso)
salt and fresh pepper, to taste
2 tbsp chopped basil
Directions
Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down. If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.
In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.
In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 20 to 30 minutes, then add in fresh basil at the very end.
When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°F.
When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet.
Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese. Bake in the oven for 20 – 30 minutes or until everything is hot and the cheese is melted.
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