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How to Make Roasted Spaghetti Squash Lasagna Boats - A Step-by-Step Guide

Are you looking for a delicious and healthy alternative to traditional lasagna? Look no further than these Roasted Spaghetti Squash Lasagna Boats! This recipe takes all the classic flavors of lasagna and creates a unique and satisfying dish that is perfect for a cozy night in or a special dinner with friends and family.

Spaghetti squash is a versatile and nutritious vegetable that is perfect for mimicking the texture of traditional pasta. By roasting the squash and layering it with a ...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 45 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    409 cal.

    • Total Fat: 23g
    • Saturated Fat: 9g
    • Cholesterol: 50mg
    • Sodium: 982mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 21g
    • Vitamin C: 16mg
    • Calcium: 349mg
    • Iron: 3mg
    • Potassium: 803mg

    Categories

    Roasted recipes
    Spaghetti squash recipes
    Lasagna recipes