Monday, December 5, 2016

Spaghetti Squash Lasagna Boats

I love squash, but spaghetti squash is something I had never cooked before and had no desire to try.  I am so glad I stumbled upon this recipe and it gave me the push I needed to venture out of my comfort zone!.
This was so easy to roast  and fun to shred into strands!   And the bonus was that it was delicious too.  This is definitely something I will make again...and again!.  



Don't you love those strands of squash?  Yes, food CAN be fun!

Spaghetti Squash Lasagna Boats     

adapted from Cafe Delites

2 whole spaghetti squash, cut in half and roasted with olive oil, salt and pepper
Bolognese or marinara sauce -  semi-homemade (below) or from scratch

Quick Bolognese Sauce:

1 T. olive oil
4 cloves garlic, minced
1  (12 oz.) pkg.  - Aidell's All Natural Caramelized Onion Chicken Meatballs (these are pre-cooked and so incredibly good and flavorful)*
1 (14 oz.) bottle of your favorite marinara sauce
2 T. tomato paste
1 beef bouillon, crushed or 1 t. beef stock base
pinch of sugar to reduce the acidity (I used 1/2 packet of Truvia)
2 T. fresh chopped parsley (divided)
2 t. fresh chopped basil**
2 t. fresh chopped oregano**
o----------o----------o----------o----------o----------o----------o----------o----------o----------o----------o

1 c. ricotta cheese
1/2 c. fresh grated parmesan cheese
1 c. shredded mozzarella cheese or 3 cheese blend
salt and pepper to taste

While the squash is roasting (it takes about 40-45 minutes), prepare the sauce.

Heat the olive oil in a skillet over medium heat.  Sauté the garlic until fragrant, about 1-2 minutes. Add the marinara sauce, tomato paste, chopped chicken meatballs,* crushed bouillon cube or beef base, sugar, 1 T. of the parsley and the remaining herbs.**.  Season with salt and pepper to taste. 
Reduce heat, cover with lid and simmer for 20-30 minutes to let the flavors meld.

While the sauce is cooking, mix the ricotta cheese and parmesan cheese and set aside.

Now is a good time to take the cooled spaghetti squash and create strands from the flesh by running a fork across the squash.  Leave about 1/2" of squash around the edges so the shell remains stable. (I don't know why, but this is so much fun to do and makes the squash totally irresistible!)




Divide the sauce among the four halves; about 2 cups each.  Then top the sauce with about 2-3 T. of the ricotta cheese mixture, followed by 1/4 c. shredded cheese each (if you want to add more shredded cheese, go for it!  In my world, there is no such thing as too much cheese...)


Each squash half is enrobed with about 2 cups of meat sauce.


The parmesan ricotta mixture adds such creaminess to this dish...


And then the cheese....use mozzarella, an Italian blend, or whatever you have on hand.

* You can use 1 lb. ground beef or turkey - just add immediately after the garlic is sautéed and cook until no longer pink.  Follow the remaining steps.

**You can substitute with dried herbs(use half as much if using dried) but the fresh adds SO much more flavor...

Place the squash halves in the center of the oven and broil for about 10 minutes - until the cheese is melted and browned.

Top with remaining fresh parsley and serve.  You will be surprised at how delicious and filling this is - and you will want to make it again soon!  I promise!  And the bonus is that it's relatively healthy too! 



ENJOY!!!




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I am a mother to three and Grammy to two beautiful granddaughters and one very handsome little grandson.  Was born and raised in southern California and am happy to call it home.  I fill my days with volunteer work, paper crafting, needlework of all kinds and cooking and baking.   I am blessed with wonderful family and friends who fill my heart on a daily basis.