Roasted Spaghetti Squash Lasagna Boats

Recipesfull introduces to you: Italian 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.

Brief

Prep 20 mins

Cook: 1hr15 mins

Additional: 10 mins

Total: 1hr45 mins

Servings: 6

Yield: 6 servings

Roasted Spaghetti Squash Lasagna Boats

Ingredients

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

Italian Herb Bread I

World Cuisine

Directions

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.

Nutritional Information

Roasted Spaghetti Squash Lasagna Boats

Servings Per Recipe:6

Calories: 408.6

% Daily Value *

Protein: 21.3g 43%

Carbohydrates: 34.6g 11%

Dietary Fiber: 1.6g 6%

Sugars: 1.3g

Fat: 22.5g 35%

Saturated Fat: 8.8g 44%

Cholesterol: 49.9mg 17%

Vitamin A Iu: 928.3IU 19%

Niacin Equivalents: 10mg 77%

Vitamin B6: 0.7mg 42%

Vitamin C: 15.9mg 27%

Folate: 61.6mcg 15%

Calcium: 348.7mg 35%

Iron: 3mg 17%

Magnesium: 75.3mg 27%

Potassium: 803.4mg 23%

Sodium: 982mg 39%

Thiamin: 0.5mg 52%

Calories From Fat: 202.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.