Spaghetti Squash Sausage Lasagna Boats

Spaghetti Squash Sausage Lasagna Boats

IMG_6752

Spaghetti Squash Sausage Lasagna Boats
Write a review
Print
Total Time
1 hr 30 min
Total Time
1 hr 30 min
527 calories
42 g
79 g
28 g
33 g
14 g
616 g
1432 g
18 g
0 g
12 g
Nutrition Facts
Serving Size
616g
Amount Per Serving
Calories 527
Calories from Fat 246
% Daily Value *
Total Fat 28g
43%
Saturated Fat 14g
71%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 79mg
26%
Sodium 1432mg
60%
Total Carbohydrates 42g
14%
Dietary Fiber 10g
40%
Sugars 18g
Protein 33g
Vitamin A
31%
Vitamin C
71%
Calcium
102%
Iron
68%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Lasagna Boat Ingredients
  1. 3 small to medium spaghetti squash (about 5 cups)
  2. Salt and pepper to taste
  3. 1/3 cup part skim ricotta cheese
  4. 2 tbsp grated parmesan
  5. 1 tbsp chopped parsley (or basil)
  6. ¾ cup shredded mozzarella
For the Sauce
  1. 1 tsp olive oil
  2. ½ onion, finely chopped
  3. 3 cloves garlic, minced
  4. 14 oz crushed tomatoes
  5. Salt and pepper to taste
  6. Italian seasoning to taste
  7. 2 tbsp chopped basil
  8. 1 bay leaf
Instructions
  1. • Preheat oven to 400 degrees F. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane (tip: cut slits in squash in a dotted line the length of the squash and microwave for six minutes before cutting). Season lightly with salt and pepper; bake about 45 – 60 minutes on a baking sheet, cut side down.
  2. • In a small bowl combine the ricotta cheese, parmesan and parsley.
  3. In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for 4-5 minutes until soft. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. When cooked add crushed tomatoes and adjust salt and pepper, adding Italian seasoning to taste. Add the bay leaf and cover. Reduce heat to low, simmer 20-30 minutes, then add fresh basil at the end.
  4. When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on 400 degrees F. When the squash is cool enough to handle, use fork to remove flesh, which will come out in long strands, reserving the shells. Drain the squash on 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.
  5. Top each with remaining sauce, 1 tbsp ricotta cheese mixture and 2 tbsp mozzarella cheese.
  6. Bake in oven for 20-30 minutes or until everything is hot and the cheese is melted.
beta
calories
527
fat
28g
protein
33g
carbs
42g
more
dEVOLVE Fitness http://devolvefitness.com/
Thanks for reading, and let me know what you think in the comments below!

Jeffrey

Previously Fat Guy 

Free Shipping For Orders Over $50! Dismiss