Spaghetti Squash Sausage Lasagna Boats
These delightful Spaghetti Squash Lasagna Boats are loaded with all the flavors I adore in traditional lasagna—succulent chicken sausage, rich tomato sauce, creamy ricotta, and a blend of parmesan and mozzarella cheeses.
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Ingredients
- 3 small to medium spaghetti squash
- 1 tbsp chopped parsley
- 3/4 cup whole milk shredded mozzarella cheese
- 1 tsp olive oil
- 1/2 onion
- 3 cloves garlic
- 14 oz Italian chicken sausage
- 14 oz 1/2 can crushed tomatoes (I prefer Tuttorosso)
- salt and fresh pepper
- 2 tbsp chopped basil
- 1 bay leaf
- 2 tbsp grated parmesan cheese
- salt and fresh pepper
- 1/3 cup part skim ricotta cheese
Instructions
- 1
Begin by setting your oven to 400ºF to preheat.
- 2
Slice the spaghetti squash in half lengthwise and remove the seeds and fibrous bits. Lightly sprinkle with salt and black pepper; place it cut side down on a baking sheet and bake for approximately 1 hour, or longer if necessary.
- 3
Alternatively, if you wish to use the microwave, halve the squash lengthwise, scoop out the seeds and fibers, and position it in a microwave-safe dish. Cover it and microwave for 8-9 minutes or until tender. Note that this method is quicker but may result in a wetter texture.
- 4
While the spaghetti squash is cooking, mix together the ricotta cheese, 2 tablespoons of parmesan cheese, and parsley in a small bowl.
- 5
In a large, deep skillet, heat the oil and add the onions and garlic; sauté over medium-low heat for about 3 to 4 minutes, until they become tender.
- 6
Introduce the sausage to the pan and cook it, breaking it into smaller pieces until it is browned and fully cooked.
- 7
Once the sausage is ready, stir in the crushed tomatoes and season with salt and pepper to your liking. Add the bay leaf, cover the pan, and lower the heat. Allow it to simmer for 20 to 30 minutes, adding fresh basil just before serving.
- 8
After the spaghetti squash has finished cooking, let it cool for about 10 minutes while keeping the oven on. If you opted for the microwave method, preheat the oven to 400°F at this point.
- 9
Once the spaghetti squash is cool enough to handle, use a fork to scrape out the flesh, which will separate into spaghetti-like strands, while keeping the shells intact.
- 10
Place the squash strands on a paper towel to absorb any excess moisture, then mix them with half of the prepared sauce. Return the spaghetti squash strands to their respective shells and arrange them on a baking sheet.
- 11
Spoon the remaining sauce over each filled shell, add 1 tablespoon of the ricotta mixture, and sprinkle with 2 tablespoons of mozzarella cheese. Bake in the oven for 20 to 30 minutes, or until everything is heated through and the cheese is melted.
Nutrition Information
Notes & Tips
- My personal points are 8.