This fun and creative dish offers the flavors of a hearty lasagna dinner packed into a tender, roasted spaghetti squash. Instead of pasta, these squash boats shred into thin, noodle-like strands that mimic pasta…without the calories. The squash is baked with a bit of provolone cheese and then a mixture of chicken sausage and tomato sauce is added. The boats are then topped with a combination of ricotta, fontina and provolone cheese.
Spaghetti Squash Lasagna Boats
Servings: 4 boats
1 tablespoon extra virgin olive oil, plus more for drizzling
4 garlic cloves, minced
3/4 pound ground spicy Italian chicken sausage or ground chicken
1 small yellow onion, chopped
1 can (28 ounce) crushed San Marzano tomatoes
1 dried bay leaf
2 teaspoons dried oregano
2 medium spaghetti squash, halved and seeds removed
1/2 cup whole milk or heavy cream
1/4 cup whole milk ricotta cheese
1/2 cup fresh basil, chopped
1/8 teaspoon grated fresh nutmeg
1 1/2 cups shredded fontina cheese or mozzarella cheese
1 cup shredded provolone cheese
kosher salt and black pepper
Fresh thyme and or fried sage leaves, for serving (optional)
Preheat the oven to 425 degrees.
To make the meat sauce. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Add onion and cook another 2 minutes. Add garlic and cook 1 minute. Reduce the heat to low, add the tomatoes, 1 cup water, the bay leaf, oregano, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Remove the bay leaf, stir in the roasted garlic. Taste and adjust seasonings as needed.
Meanwhile, place the squash on a plate and microwave 3 minutes. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard. ( This method helps cutting the squash and scooping the seeds out).
In a medium bowl, mix together the milk, ricotta cheese, nutmeg, and basil. Season with salt and pepper. Stir in 1 cup fontina cheese and 1/2 cup provolone cheese.
Place the squash in a baking dish and season the cut sides with salt and pepper. Sprinkle the remaining fontina cheese into the bottom of each squash, then evenly divide meat sauce among the squash cavities. Now spoon the milk/cheese mix over the meat sauce. Top with the remaining provolone cheese. Cover the squash loosely with foil.
Transfer to the oven and bake 20 minutes. Remove the foil and continue baking another 15-20 minutes or until the squash is tender and the cheese is golden brown on top. The squash will seem a little soupy, this is OK.
Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the meat and cheese with the squash. Serve topped with thyme and sage.
Adapted from: Half Baked Harvest
