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Lasagna-Stuffed Spaghetti Squash

179

  • Prep Time5 mins
  • Total Time1 hr
  • Makes4 servings
Lasagna-Stuffed Spaghetti Squash

Photo, Erik Putz.

Chatelaine Triple Tested

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.

More delicious spaghetti squash.

Get more of our best cheesy baked pasta recipes.

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