Spaghetti Squash Sausage Lasagna Boats
If you're craving something decadent and delicious without overdoing the calories, you'll love these delicious spaghetti squash boats filled with everything you love about lasagna – chicken sausage, tomato sauce, ricotta, parmesan and mozzarella cheese.
If you're craving something decadent and delicious without overdoing the calories, you'll love these delicious spaghetti squash boats filled with everything you love about lasagna – chicken sausage, tomato sauce, ricotta, parmesan and mozzarella cheese.
- 3 cloves garlic minced
- 1 tsp olive oil
- salt and fresh pepper to taste
- 1/2 onion finely chopped
- 1 leaf
- 2 tbsp grated parmesan cheese
- 3 small to medium spaghetti squash (about 5 cups cooked)
- 1/3 cup part skim ricotta cheese
- 1 tbsp chopped parsley (or basil)
- 3/4 cup whole milk shredded mozzarella cheese
- 14 oz italian chicken sausage
- 14 oz (1/2 can) crushed tomatoes (i prefer tuttorosso)
- 2 tbsp chopped basil
- Carbohydrate 2.88080110041563 g
- Cholesterol 55.4264876310598 mg
- Fat 22.3183205367093 g
- Fiber 0.222466668892766 g
- Protein 11.6711330976449 g
- Saturated Fat 8.3408821745666 g
- Serving Size 1 1 serving (160g)
- Sodium 569.066865682562 mg
- Sugar 2.65833443152286 g
- Trans Fat 1.20465344424527 g
- Calories 261 calories
Step-by-step
- Preheat oven to 400°F.
- Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down.
- If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.
- In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.
- In a large deep saute pan, heat oil and add onions and garlic; saute on medium-low for about 3 to 4 minutes, until soft.
- Add the sausage and cook, breaking up into smaller pieces until browned and cooked through.
- When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low.
- Simmer 20 to 30 minutes, then add in fresh basil at the very end.
- When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°F.
- When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells.
- Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce.
- Place the spaghetti squash back into the 6 shells and place on a baking sheet.
- Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese.
- Bake in the oven for 20–30 minutes or until everything is hot and the cheese is melted.
My Favorite Lightened-Up Lasagna: Spaghetti Squash Boats!
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. Weeknights are often a whirlwind of homework help, soccer practice, and the never-ending cycle of laundry. The last thing I want to do after a long day is spend hours slaving over a hot stove. That's why I'm always on the lookout for recipes that are both quick and satisfying – recipes that don't compromise on flavor, but do cut down on the time and calories. And that's exactly where these spaghetti squash lasagna boats come in.
I first discovered the magic of spaghetti squash a few years ago, and since then it's become a staple in my kitchen. It's such a versatile ingredient, and the texture is incredibly similar to spaghetti, making it a perfect substitute for pasta in countless dishes. These lasagna boats are a prime example – they offer all the cheesy, comforting goodness of traditional lasagna, without the heavy carbs and calories of traditional pasta. This recipe is a winner for busy weeknights, and it's surprisingly easy to make, even on my most hectic days.
The beauty of this recipe lies in its adaptability. Feel free to customize it to your liking! Add different vegetables, use your favorite type of sausage (I love Italian chicken sausage for a lighter option), or experiment with different cheeses. The possibilities are endless. One of my favorite things about this recipe is how well it travels. It's perfect for meal prepping on the weekend, and I often take leftovers for lunch to work throughout the week. Plus, the kids love them, which makes it a huge win in my book.
A few tips for success: When baking the spaghetti squash, make sure to cut it in half lengthwise and remove the seeds and pulp completely. This will ensure even cooking and prevent a soggy end product. If you're short on time, you can also microwave the squash, which significantly reduces the cooking time. Also, don't be afraid to experiment with the spices! I like to add a pinch of red pepper flakes for a little kick, but you can adjust the seasonings to your preference.
Beyond the ease and health benefits, this recipe provides a great sense of accomplishment. Knowing that I've created a delicious and healthy meal for my family after a long day is incredibly rewarding. This lasagna alternative also brings a sense of creativity to my otherwise ordinary weeknight dinners. It's a satisfying break from the usual routine, without taking up too much time or effort.
This recipe is more than just a meal; it's a testament to the fact that healthy eating doesn't have to be boring or time-consuming. It's a delicious and versatile dish that will undoubtedly become a family favorite, just like it has become a staple in my home. So, the next time you're looking for a healthy and satisfying dinner that’s also quick and easy, give these spaghetti squash lasagna boats a try. You won't be disappointed!
