Roasted Spaghetti Squash Lasagna Boats Recipes

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ROASTED SPAGHETTI SQUASH LASAGNA BOATS



Roasted Spaghetti Squash Lasagna Boats 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 Recipes     European     Italian

Time 1h45m

Yield 6

Number Of Ingredients 12

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, 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

SPAGHETTI SQUASH BOATS



Spaghetti Squash Boats image

Several fresh tasty ingredients to go together in this recipe to make a spectacular summer supper. Spaghetti squash has an interesting texture that's lots of fun. Try it-you'll love it! -Vickey Lorenger, Detroit, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4-6 side-dish servings or 2 main-dish servings.

Number Of Ingredients 12

1 medium spaghetti squash (2 to 2-1/2 pounds)
1/4 pound ground beef (90% lean)
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced fresh mushrooms
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, drained
1/3 cup shredded part-skim mozzarella cheese

Steps:

  • Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375° for 30-40 minutes or until tender. , When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside. , In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Stir in squash. , Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish. , Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts :

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