Roasted Garlic Spaghetti Squash Lasagna Boats
Embrace the flavors of Italy with this delectable Roasted Garlic Spaghetti Squash Lasagna Boats recipe. This hearty and satisfying dish combines the finest ingredients to create a culinary masterpiece that will tantalize your taste buds.
Embrace the flavors of Italy with this delectable Roasted Garlic Spaghetti Squash Lasagna Boats recipe. This hearty and satisfying dish combines the finest ingredients to create a culinary masterpiece that will tantalize your taste buds.
- 1/2 teaspoon salt
- 1 bay leaf
- 1 cup water
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 cup shredded mozzarella cheese
- 1 (28 ounce) can crushed tomatoes
- 1/2 teaspoon pepper
- 4-6 small spaghetti squash halved lengthwise and seeds scooped out
- 1 head garlic
- 1 pounds spicy italian chicken sausage (or 1 pound ground chicken or half ground chicken half sausage)
- 4 ounces pancetta finely chopped
- 1/2 sweet onion finely chopped
- 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
- 3/4 cup provolone cheese shredded
- fried sage or fresh basil for garnish
- Carbohydrate 14.7037293075541 g
- Cholesterol 101.961221544446 mg
- Fat 36.7539760622787 g
- Fiber 0.666676823404355 g
- Protein 29.315072418663 g
- Saturated Fat 19.4456947321599 g
- Serving Size 1 1 Serving (338g)
- Sodium 1300.28265822055 mg
- Sugar 14.0370524841497 g
- Trans Fat 2.79864925001991 g
- Calories 506 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!
After a long day of work, nothing feels more comforting than a hearty and delicious meal. I usually don't have much time to cook, so I'm always on the lookout for recipes that are quick and easy to make. This Roasted Garlic Spaghetti Squash Lasagna Boats recipe caught my eye because it looked both tasty and simple to prepare.
The combination of roasted garlic, spaghetti squash, and lasagna-inspired flavors intrigued me. I had never tried spaghetti squash before, but I was curious to see how it would turn out. As I began cooking, I was amazed by the simplicity of the recipe. The roasted garlic added a depth of flavor to the dish, and the spaghetti squash was a perfect substitute for traditional lasagna noodles. The lasagna-inspired flavors were spot-on, and I couldn't wait to taste the final product.
When I finally took a bite, I was blown away by the richness and complexity of the flavors. The roasted garlic added a subtle sweetness, while the spaghetti squash provided a satisfying texture. The lasagna-inspired flavors were perfectly balanced, and the dish was incredibly satisfying. I'm so glad I decided to try this recipe. It's definitely a keeper, and I will be making it again and again.
