Spaghetti Squash Sausage Lasagna Boats
Ingredients
The spaghetti squash
-
3
small to medium
spaghetti squash
-
to taste
salt
-
to taste
fresh pepper
The filling
-
⅓
cup
part skim ricotta cheese
-
2
tbsp
grated parmesan cheese
-
1
tbsp
chopped parsley or basil
-
¾
cup
whole milk shredded mozzarella cheese
The sauce
-
1
tsp
olive oil
-
½
onion
finely chopped
-
3
cloves
garlic, minced
-
14
oz
Italian chicken sausage
-
14
oz
crushed tomatoes
-
to taste
salt
-
to taste
fresh pepper
-
2
tbsp
chopped basil
-
1
bay leaf
Instructions
- Preheat the oven to 400°F.
- Cut the spaghetti squash in half lengthwise, scoop out seeds, and season with salt and pepper.
- Bake the squash cut side down for about 1 hour.
- In a bowl, combine ricotta cheese, parmesan cheese, and parsley.
- In a sauté pan, heat olive oil, add onions and garlic, and sauté until soft.
- Add the sausage, breaking it up, and cook until browned.
- Stir in crushed tomatoes, adjust seasoning, add bay leaf, and simmer for 20-30 minutes.
- Once the squash is cooked, let it cool, then scrape out the flesh and reserve the shells.
- Drain the squash, mix with half of the sauce, and fill the shells.
- Top with remaining sauce, ricotta mixture, and mozzarella cheese.
- Bake for 20-30 minutes until everything is hot and cheese is melted.
Nutrition Facts (estimated)
Servings
6
Calories
246
Total fat
13g
Total carbohydrates
17g
Total protein
17g
Sodium
701mg
Cholesterol
71mg
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