Roasted Spaghetti Squash Lasagna Boats

Ingredients

• 3 medium spaghetti squash
• salt and ground black pepper to taste
• 0.5 cups part-skim ricotta cheese
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1 teaspoon olive oil
• 0.5 large onion , minced
• 3 cloves garlic , minced
• 1 pound bulk Italian sausage
• 1 can crushed tomatoes , 14 ounce
• 2 tablespoons chopped fresh basil
• 1 cup shredded mozzarella cheese

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 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.

3. 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.

4. 4

   Meanwhile, begin preparing sauce. Combine ricotta cheese, Parmesan cheese, and parsley in a medium bowl. Mix well.

5. 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.

6. 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.

7. 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.

8. 8

   Roast in the preheated oven until heated through and cheese is melted, about 30 minutes.