Roasted Spaghetti Squash Lasagna Boats

Skip the pasta and use roasted spaghetti squash instead for these hearty and wholesome lasagna boats.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 409 Calories

Ingredients

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

Recipe Instructions

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.