Spaghetti Squash Lasagna Boats
Spaghetti Squash Lasagna Boats takes around 45 minutes from beginning to end. This recipe serves 4 and costs $2.02 per serving. One serving contains 352 calories, 26g of protein, and 17g of fat. 248 people have made this recipe and would make it again. Plenty of people really liked this main course. It is brought to you by The Spiffy Cookie. This recipe is typical of Mediterranean cuisine. If you have salt and pepper, sweet onion, part-skim mozzarella cheese, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is awesome. Try Roasted Garlic Spaghetti Squash Lasagna Boats, Spaghetti Squash Boats, and Spaghetti Squash Boats for similar recipes.
Servings: 4
Ingredients:
15 oz. can crushed tomatoes
1 year ago: Cake Batter Chocolate Chip Cookies
1 Tbsp chopped parsley (or 1 tsp dried)
2 Tbsp chopped fresh basil (or 2 tsp dried)
3 cloves garlic, minced
14 oz. Italian turkey sausage, casings removed
1 tsp olive oil
2 Tbsp grated Parmesan cheese
1/3 cup part skim ricotta cheese
3/4 cup part-skim shredded mozzarella cheese
Salt and pepper, to taste
1 large spaghetti squash (about 5 cups cooked)
1/2 sweet onion, finely chopped
Equipment:
baking sheet
aluminum foil
oven
frying pan
bowl
paper towels
Cooking instruction summary:
Preheat oven to 400 degrees. Line baking sheet with foil and lightly coat with nonstick spray.
Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper and place on prepared baking sheet, cut side down. Bake for 1 hour. Keep the oven on, remove squash and allow to cool about 10 minutes.
With 30 minutes remaining, prepare the sauce.In a large deep saut pan, heat oil and add onions and garlic. Saut 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. Add the crushed tomatoes and add salt and pepper to taste. Cover, reducing heat to low, and simmer 20 to 30 minutes. Add in fresh basil at the very end.
Meanwhile, in a small bowl combine the ricotta cheese, Parmesan cheese and parsley.
When the spaghetti squash is cool enough to handle, use a fork to remove flesh. 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 shells and place back on the baking sheet.
Top with remaining sauce, the ricotta cheese mixture, and mozzarella cheese.
Bake in the oven for 20 30 minutes or until everything is hot and the cheese is melted.
Step by step:
1. Preheat oven to 400 degrees. Line baking sheet with foil and lightly coat with nonstick spray.
2. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper and place on prepared baking sheet, cut side down.
3. Bake for 1 hour. Keep the oven on, remove squash and allow to cool about 10 minutes.With 30 minutes remaining, prepare the sauce.In a large deep saut pan, heat oil and add onions and garlic. Saut on medium-low for about 3 to 4 minutes, until soft.
4. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through.
5. Add the crushed tomatoes and add salt and pepper to taste. Cover, reducing heat to low, and simmer 20 to 30 minutes.
6. Add in fresh basil at the very end.Meanwhile, in a small bowl combine the ricotta cheese, Parmesan cheese and parsley.When the spaghetti squash is cool enough to handle, use a fork to remove flesh.
7. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce.
8. Place the spaghetti squash back into the shells and place back on the baking sheet.Top with remaining sauce, the ricotta cheese mixture, and mozzarella cheese.
9. Bake in the oven for 20 30 minutes or until everything is hot and the cheese is melted.
Nutrition Information:
covered percent of daily need
