Lasagna-Stuffed Spaghetti Squash
178
- Prep Time5 mins
- Total Time1 hr
- Makes4 servings
Photo, Erik Putz.
This versatile gourd makes a healthy and delicious meal.
Ingredients
1 large spaghetti squash
3 tbsp extra-virgin olive oil, or butter melted, divided
1/2 tsp salt
Pinch of pepper
2 Italian sausages, casings removed
1/2 small onion, chopped
2 garlic cloves, minced
1/2 796-mL can whole tomatoes
1/2 cup grated mozzarella
1/4 cup grated parmesan
2 tbsp chopped parsley
Instructions
PREHEAT oven to 375F, then line a baking sheet with parchment.
CUT ends off squash and discard. Halve lengthwise, then scoop out seeds and stringy strands. Brush squash with 1 tbsp oil and sprinkle with salt and pepper, then place, cut-side down, on prepared sheet. Roast until a fork is easily inserted in centre, 40 to 45 min. Flip squash and cool about 15 min.
HEAT 2 tbsp oil in a large frying pan over medium. Add sausage meat, breaking up with a wooden spoon. Add onion and garlic and cook until no pink remains in meat, 3 min. Add tomatoes and mash with a wooden spoon. Simmer for 10 min.
SCOOP out squash, leaving 1/4 in. around the edges. Stir squash into sauce until combined, then divide mixture between squash halves. Stir cheeses in a bowl and sprinkle over squash.
INCREASE heat to 400F and continue baking until cheese is melted and bubbly, 3 to 5 min. Sprinkle with parsley.
Nutrition (per serving)
Calories 392, Protein 15g, Carbohydrates 22g, Fat 28g, Fibre 3g, Sodium 966mg.
Excellent source of vitamin C.