Lasagna-stuffed spaghetti squash

64

PREP TIME

5 min

TOTAL TIME

1 h

Serves

4

Lasagna-stuffed spaghetti squash

Photo, Erik Putz.

This versatile gourd makes a healthy alternative to carb pastas.


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.

 

Chatelaine Quickies: Macaroni and cheese with roasted butternut squash

Nutrition (per serving)

  • Calories
  • 392,
  • Protein
  • 15 g,
  • Carbohydrates
  • 22 g,
  • Fat
  • 28 g,
  • Fibre
  • 3 g,
  • Sodium
  • 966 mg.
  • Excellent source of
  • vitamin C
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