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.
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
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 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.
Step 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.
Step 4
Meanwhile, begin preparing sauce. Combine ricotta cheese, Parmesan cheese, and parsley in a medium bowl. Mix well.
Step 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.
Step 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.
Step 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.
Step 8
Roast in the preheated oven until heated through and cheese is melted, about 30 minutes.
Cook’s Note:
Want to make ahead and freeze? Follow the directions up to the last baking. After the boats are put together, flash-freeze on a cookie sheet for 30 minutes to 1 hour. Then place boats in a freezer bag (I like to do 2 boats in a gallon-size freezer bag) for a quick weeknight meal. Just put them in the refrigerator when you leave for work and bake for 30 to 45 minutes or until warm.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 409 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat9g | 44% |
Cholesterol50mg | 17% |
Sodium982mg | 43% |
Total Carbohydrate35g | 13% |
Dietary Fiber2g | 6% |
Total Sugars1g | |
Protein21g | |
Vitamin C16mg | 80% |
Calcium349mg | 27% |
Iron3mg | 17% |
Potassium803mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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