Spaghetti Squash Lasagna Boats Via Skinny Taste Recipe 435 Food

SPAGHETTI SQUASH LASAGNA BOATS VIA SKINNY TASTE RECIPE - (4.3/5)

Steps:

• Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour or until tender, cut side down. Allow spaghetti squash to cool 10 minutes before adding filling. In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley. To make the sauce, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft in a large deep sauté pan. 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, adding in fresh basil at the very end. 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, and 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 the boats in the oven for 20 - 30 minutes, or until everything is hot, and the cheese is melted.

ROASTED SPAGHETTI SQUASH LASAGNA BOATS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• 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.
• 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.
• Meanwhile, begin preparing sauce. Combine ricotta cheese, Parmesan cheese, and parsley in a medium bowl. Mix well.
• 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.
• 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.
• 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.
• Roast in the preheated oven until heated through and cheese is melted, about 30 minutes.

LASAGNA STYLE SPAGHETTI SQUASH

Steps:

• Preheat oven to 325. Spray a baking sheet with non-stick cooking spray. Place squash halves cut side down on the baking sheet. Bake 35 minutes, remove from oven and cool.
• Spray a saucepan with cooking spray. Over medium heat cook turkey with onion and garlic until the turkey is no longer pink and the onions are soft. Drain.
• Stir in tomatoes, basil, bouillon and pepper. Cook 15 minutes, until medium thick.
• Remove squash strands with a fork, reserve shells.
• Layer each half with a spoonful of turkey mixture, a layer of squash strands, olives and mozzarella. Repeat layers until shells are full. Top with parmesan cheese. Bake 20 minutes or until parmesan melts.

SPAGHETTI SQUASH BOATS

Steps:

• Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 inches Bake, uncovered, at 375° for 30-40 minutes or until tender.
• When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside.
• In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain.
• Add mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Add squash; mix well.
• Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish.
• Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

SPAGHETTI SQUASH LASAGNA CASSEROLE (LOW CARB)

Steps:

• Preheat oven to 400 degrees.
• Prick squash all over with fork and roast in oven for an hour or until it seems soft when you press on it.
• Take it out and leave on counter until cool.
• Meanwhile, brown turkey sausage in large pot with 1 tablespoon of olive oil, breaking it up into small pieces. When brown add onion and half of garlic. Cook until onion is transparent and add tomatoes breaking them up with a spoon. Partially cover and simmer over low heat for a couple of hours, stirring occasionally. Add salt and pepper to taste.
• When squash is cool, cut it in half and scoop out seeds. Scoop out the rest of the squash and set aside in a bowl. Add rest of garlic to rest of olive oil in a big frying pan over medium heat. When the garlic becomes fragrant add spaghetti squash and sauté for a few minutes until the squash begins to brown. Add salt and pepper to taste.
• Mix together ricotta, chevre, parmesan, egg, and half of mozzarella.
• Preheat oven to 375 degrees and pour a ladleful of sauce in the bottom of a lasagna pan to coat. Add squash. Top the squash with the ricotta cheese mixture and top the whole thing off with the rest of the sauce and then the rest of the mozzarella. Bake for an hour until brown and bubbling all over. Let rest for 10 minutes or so and serve.