Roasted Garlic Spaghetti Squash Lasagna Boats
Try this Roasted Garlic Spaghetti Squash Lasagna Boats recipe.
Try this Roasted Garlic Spaghetti Squash Lasagna Boats recipe.
- 1/2 teaspoon salt
- 1 cup water
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon pepper
- 1 head garlic
- 1 teaspoon fresh thyme (1/2 teaspoon dried)
- 1 teaspoon fresh sage (1/2 teaspoon dried)
- 1 tablespoon fresh basil (2 teaspoons dried)
- 3 tablespoons flour
- 1 1/4 cup milk (i used 2%)
- 1/8 teaspoon nutmeg
- 1 leaf
- 1 can crushed tomatoes
- 4-6 small spaghetti squash (halved lengthwise an
- 1 pound spicy italian chicken sausage or 1 pound ground c
- 4 ounces pancetta (finely chopped)
- 1/2 a sweet onion (finely chopped)
- 3/4 cup provolone cheese (shredded)
- fried sage or fresh basil (for garnish)
- Carbohydrate 85.0961832161362 g
- Cholesterol 162.336041765783 mg
- Fat 57.4993083293547 g
- Fiber 12.553939709309 g
- Protein 39.0394364792119 g
- Saturated Fat 33.8697969416756 g
- Serving Size 1 1 Serving (1637g)
- Sodium 1767.36731334621 mg
- Sugar 72.5422435068272 g
- Trans Fat 3.99958107784767 g
- Calories 963 calories
Step-by-step
- Preheat the oven to 400 degrees F.
- Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil. Roast in a baking dish for 45 minutes, or until golden brown and soft. Allow to cool and then squeeze garlic out of the paper skin into a small bowl and mash well with a fork, set aside.
- At the same time roast the squash. Slice the squash lengthwise and rub a drizzle of oil all over the cut side of both squash halves and sprinkle with salt and pepper.
- Place cut side down on a baking sheet and bake about 30 to 45 minutes, or until the squash is just tender enough to scrape into strands. You want it to be barely tender, it will continue cooking later. Remove from the oven and scrape the squash into strands.
- Reduce the oven to 350 degrees F.
- While the squash bakes make the sauce. In a large skillet, cook 1 tablespoon of olive oil and the pancetta over medium heat, stirring, until the pancetta is lightly browned, about 5 minutes. Add the onion, bay leaf, thyme and sage and cook, stirring until the veggies are softened, about 5 minutes. Push to the veggies to the side of the pan. Increase the heat to medium-high. Add 1 tablespoon olive oil to the center of the pan and crumble in the chicken sausage and cook without stirring for 3 minutes. Break up the meat and continue to cook, stirring occasionally until well browned, about 3 minutes.
- Add the tomatoes, basil and 1 cup water to the skillet. Simmer, stirring occasionally until thickened, about 15-20 minutes. Once the sauce has thicken a bit, discard the bay leaf and season with salt and pepper. Remove from the heat and stir in the mashed garlic.
- Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the flour and cook, whisking constantly, for 1 minute. Whisk in the milk in a steady stream and simmer for 2 minutes, whisking throughout. Remove from the heat, stir in all of the provolone and season with nutmeg, salt and pepper. Let cool, stirring occasionally to prevent a skin from forming.
- To assemble the boats, remove a little of the squash strands from each boat. Then place a layer of the meat sauce on top of the remaining strands, then a layer of the cheese sauce, then layer the removed squash strands on top of the cheese and divide the remaining meat sauce among the boats. Lastly, top with the remaining cheese sauce and shredded mozzarella cheese. Place the squash on a baking sheet and bake for 20-30 minutes at 350, or until the squash are warm throughout and the cheese is browning. Remove from the oven and let sit 5 minutes. Garnish with fresh sage, fried sage or basil. EAT!
A Busy Mom's Deliciously Easy Lasagna Boats
Let's be honest, moms are superheroes. We juggle work, kids, school runs, appointments, and everything in between. Finding time for a home-cooked meal that feels special, yet isn't a monumental task, is a constant quest. That's where these Roasted Garlic Spaghetti Squash Lasagna Boats come in. They're a delightful twist on a classic lasagna, significantly healthier, and surprisingly simple to make – even on a weeknight. Forget the hours of layering and baking; this recipe offers delicious flavors and a satisfying meal with minimal fuss.
The beauty of this dish lies in its versatility. It’s easily adaptable to your family's preferences. Don't like pancetta? Swap it for bacon or omit it altogether. Not a fan of spicy Italian sausage? Ground beef or turkey works just as well. The core concept remains the same: roasted garlic-infused spaghetti squash boats layered with a rich meat sauce and creamy cheese filling. This dish is a testament to the fact that healthy eating and convenient cooking can coexist beautifully.
Why I Love this Recipe:
• Healthier Twist: Spaghetti squash provides a healthy, lower-carb alternative to traditional pasta. It's packed with nutrients and adds a naturally sweet flavor to the lasagna.
• Time-Saver: The roasting time for the garlic and squash can happen simultaneously, saving precious time in the kitchen. The assembly is quick and easy too.
• Flavorful and Satisfying: The combination of roasted garlic, savory meat sauce, and creamy cheese creates a flavor profile that’s both comforting and delicious. Every bite is a burst of umami and warmth.
• Crowd-Pleaser: This dish is a guaranteed hit with both kids and adults. The lasagna-style presentation makes it feel special and celebratory, perfect for a family dinner or even a casual get-together.
Tips and Variations:
• For an extra burst of flavor, add a pinch of red pepper flakes to the meat sauce.
• Use different types of cheese – ricotta, parmesan, or even a blend of Italian cheeses would be delicious.
• If you’re short on time, you can use pre-made spaghetti squash strands or even zucchini noodles instead.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
This recipe isn't just a meal; it's a solution to the age-old problem of "what's for dinner?". It's the kind of recipe that will become a staple in your meal rotation, a quick and easy weeknight go-to, and a delicious celebration of flavors for your family. So ditch the complicated lasagna recipes and embrace the simplicity and deliciousness of these Roasted Garlic Spaghetti Squash Lasagna Boats. Your family (and your sanity) will thank you!
Beyond the Recipe:
This recipe is more than just a dish; it’s a reflection of my approach to cooking and life. It embodies my belief that healthy and delicious can absolutely coexist. It also represents my commitment to simplifying things, finding joy in the small moments, and spending quality time with my loved ones around a table laden with home-cooked goodness. Cooking is a form of self-care for me, a way to de-stress and express my love for my family. This recipe perfectly embodies those values, and I hope you'll discover your own unique moments of joy and satisfaction when you create it.
I love to experiment with different flavors and techniques, constantly searching for ways to make cooking easier and more efficient while not compromising on taste or nutrition. My kitchen is my sanctuary, a place where creativity and family come together in perfect harmony. I believe that sharing food is an expression of love, and that cooking a delicious meal, no matter how simple or elaborate, is a profound act of kindness and care. This recipe is a small token of that love, a testament to the delicious possibilities that lie in the simplicity of a well-made meal.
