Keto Spaghetti Squash Lasagna Boats Recipes
ROASTED SPAGHETTI SQUASH LASAGNA BOATS
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 Recipes European Italian
Time 1h45m
Yield 6
Number Of Ingredients 12
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, Carbohydrate 34.6 g, Cholesterol 49.9 mg, Fat 22.5 g, Fiber 1.6 g, Protein 21.3 g, SaturatedFat 8.8 g, Sodium 982 mg, Sugar 1.3 g
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- Add low carb spaghetti sauce to the meat mixture and simmer with a lid on the pot for about 10 minutes.
- Cut in half and dig out seeds then brush the insides with a light coat of olive oil and salt/pepper. Place facing down on a baking sheet and bake approx 25-35 min in a 375- degree oven until tender. Cooking times will vary depending on the size of the spaghetti squash. You'll want it to be a bit al dente since you will bake it again once the lasagna boats are assembled.
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- Preheat oven to 450 to cook the spaghetti squash. This high temperature will significantly reduce the cooking time as well as eliminate excess moisture and help caramelize the squash.
- Cut the spaghetti squash into thirds crosswise through the middle (not from base to stem) so you end up with three rounds. This enables you to get longer “spaghetti” strands from the squash after cooking, because the strands naturally run around the middle of the squash, rather than from stem to base.
- Remove the seeds by using a knife or spoon to separate them from the flesh of the squash. Place squash rounds on a greased baking sheet and sprinkle with salt. You can trim a portion from the base and the stem, too, so you can lay the pieces flat.
- Place baking sheet in the oven on the middle rack and roast for 30-40 minutes, until squash is tender when pierced with a knife. Let cool.
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