SPAGHETTI SQUASH LASAGNA BOATS RECIPES

ROASTED SPAGHETTI SQUASH LASAGNA BOATS | ALLRECIPES

Roasted Spaghetti Squash Lasagna Boats | Allrecipes image

This is the perfect healthy option when you are craving the comfort of lasagna. By using spaghetti squash, you add a veggie and still get the feeling that comes with a rich pasta dish. These delicious roasted spaghetti squash boats are filled with Italian sausage, a robust tomato sauce, ricotta, Parmesan, and mozzarella cheeses.

Provided by Angela Naumann

Categories World Cuisine European Italian

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 medium spaghetti squash
salt and ground black pepper to taste
½ cup part-skim ricotta cheese
3 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon olive oil
½ large onion, minced
3 cloves garlic, minced
1 pound bulk Italian sausage
1 (14 ounce) can crushed tomatoes
2 tablespoons chopped fresh basil
1 cup shredded mozzarella cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
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.
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.
Meanwhile, begin preparing sauce. Combine ricotta cheese, Parmesan cheese, and parsley in a medium bowl. Mix well.
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.
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.
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.
Roast in the preheated oven until heated through and cheese is melted, about 30 minutes.

Nutrition Facts : Calories 408.6 calories, CarbohydrateContent 34.6 g, CholesterolContent 49.9 mg, FatContent 22.5 g, FiberContent 1.6 g, ProteinContent 21.3 g, SaturatedFatContent 8.8 g, SodiumContent 982 mg, SugarContent 1.3 g

BEST LASAGNA SPAGHETTI SQUASH BOATS RECIPE - HOW TO MAKE ...

Best Lasagna Spaghetti Squash Boats Recipe - How To Make ... image

Lasagna Spaghetti Squash Boats from Delish.com

Provided by Lauren Miyashiro

Categories gluten-free low-carb weeknight meals dinner main dish

Total Time 1 hours

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 medium spaghetti squash, halved and seeds removed
3 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 tsp. dried oregano
1 c. baby spinach
1 c. ricotta (preferably whole milk)
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 lb. ground beef
1 (32-oz.) jar marinara
3 tbsp. torn basil, plus more for garnish
1 1/2 c. shredded mozzarella
Grated Parmesan, for garnish (optional)

Steps:

Preheat oven to 400°. Drizzle cut sides of spaghetti squash with about 2 tablespoons olive oil. Season with salt, pepper, and oregano. Place halves cut side down on a large rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly, then use a fork to break up squash strands. While the squash is still warm, divide spinach and ricotta between squash boats and toss gently with fork. While squash is baking, make sauce: In a large skillet over medium heat, heat remaining 1 tablespoon olive oil. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground beef, using a wooden spoon to break up meat. Cook, stirring often, until no longer pink, about 5 minutes. Garnish with more basil and sprinkle with Parmesan, if using.

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