Spaghetti Squash Lasagna Boats
I made a major etiquette faux pas at a wedding we were filming on Saturday. It is still haunting me!
It was right before the wedding, and the brides aunt came up to me to let me know that if I needed help tracking anyone down, to let her know since she knows everyone in the family. I told her that is so nice of her, and we started chit chatting for a bit. Then, the following horrible conversation took place.
Me: “It is such a nice day out, I’m so happy the weather is nice today. You never know with a November wedding.”
Her: “Yes, it is wonderful out.”
**An adorable 3 year old boy walks up the aunt and hugs her legs.**
Me: “Well isn’t he just the cutest in his little tux?!”
Her: “I know, and he’s keeping it so clean.”
Me: “Is he your grandson?” (Please note that the aunt is in her late 50’s)
Her: (Awkward pause) “No, it’s my son.”
Me: (PANICKED!) “That’s great! He is so cute!” (wanting to die inside)
Her: (she then picked up her son and walked away.)
I felt just awful! Why did I have to ask that question? That’s almost as bad as asking a woman when she’s due, and she says she’s not even pregnant. From now on, I’m keeping my mouth shut!
If I knew how to reach her, I would definitely apologize by sending her a dish of these warm spaghetti squash lasagna boats. They make such an amazing dinner, I know she would forgive me right away. Even her cute son would love them!
I’ve recently discovered a new found love of spaghetti squash after finally figuring out how to roast them properly. In the past, I followed a very misinformed recipe that told me to roast them cut side down in an inch of water. That left me with spaghetti squash noodles that were wet, squishy, and just bad bad bad. I knew there had to be a better way, so I tried roasting them a couple different ways until I found a winner.
For perfect spaghetti squash noodles, you must roast them cut side UP so all the moisture can evaporate, and roast them completely dry. No oil, no water, no salt, no pepper. Easy as that! After roasting the spaghetti squash, let them cool for about 15 minutes until you can handle them by hand. Then you can easily scrape all the noodles out with a fork. What your left with are spaghetti squash noodles that are crunchy yet tender, which is much better than dripping wet and soggy.
One of my favorite ways to eat spaghetti squash is by making these spaghetti squash lasagna boats. Everything you love about lasagna, but without the carbs and it’s gluten free! I add some Italian sausage and spinach to my lasagna boats for even more flavor. And I scrape out all the noodles and layer the lasagna right in the squash. Makes for a great presentation. Plus, easy clean up.
Spaghetti Squash Lasagna Boats
- 3 pound spaghetti squash
- 1 teaspoon olive oil
- 2 sweet italian sausage links
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced or grated
- 2-1/2 cups marinara sauce
- 3/4 cup ricotta cheese
- 1/2 cup chopped frozen spinach, thawed and all moisture squeezed out
- 1 cup shredded mozzarella cheese
- salt and pepper
- Preheat oven to 350 degrees. Cut the spaghetti squash in half lengthwise, and scrape out all the seeds and seed membrane. Put the spaghetti squash cut side up in a 9x13 baking dish. Roast uncovered for about 40 minutes. Remove from the oven and allow to cool for at least 10 minutes.
- While the spaghetti squash is cooling, make the sausage marinara sauce. Heat a medium size skillet over medium high heat. Add 1 teaspoon olive oil. Then snip the casing of the italian sausage and squeeze the meat into the pan. Break it up with a spoon, and cook for about 5 minutes. Then add the onion to the sausage, and cook another 5 minutes. Then add the minced or grated garlic, and cook for 1 minute. Then add the marinara sauce, and turn the heat to low.
- In a small bowl, make the spinach ricotta mixture by combining the ricotta cheese and spinach. Stir to combine, and season with a pinch of salt and pepper.
- Once the spaghetti squash are cool enough to touch, scrape the noodles out with a fork, and transfer the noodles to a medium size mixing bowl.
- Turn oven up to 425 degrees.
- To make the lasagna in the squash, layer the empty squash as follows: marina sauce, 1/4 of spaghetti squash noodles, marina sauce, ricotta cheese, mozzarella cheese, 1/4 of the spaghetti squash noodles, marina sauce, ricotta cheese, mozzarella cheese, marinara sauce, mozzarella cheese. Repeat with the second spaghetti squash. Bake them uncovered in the same baking dish for 15 minutes, or until the cheese is melted and golden brown. Allow to cool for 5 minutes before eating.