Tuesday, November 18, 2014

Spaghetti Squash is BACK on the Table at My House!

This recipe was SO SO good!  My new favorite for spaghetti squash -- which honestly, used to be a regular staple in our house ..... but, I'd gotten tired of it. 

NO MORE!  I have, in fact, hidden the leftovers in the refrigerator ..... so nobody "mistakenly takes them" for lunch tomorrow.  Ha ha!

Skinnytaste is one of my favorite recipe sites.  You'll often find Skinnytaste recipes as a part of our weekly menu plan on Sundays at my Facebook page.  Gina's recipes are always delicious, and she uses whole, natural ingredients.  The link to the original recipe is right here:  Spaghetti Squash Sausage Lasagna Boats.

I also pasted it below my own photos, for your benefit.

(21 Day Fixers: I counted this as 1 green, 1/2 a purple, 1 red, and 1 blue.)

If YOU would like to participate in one of my upcoming 21-Day Fix accountability groups (run monthly), please contact me here, or email me directly at chrispechulis@gmail.com.

Spaghetti Squash Sausage Lasagna Boats
3 small to medium spaghetti squash (about 5 cups cooked)
salt and fresh pepper, to taste
1/3 cup part skim ricotta cheese
2 tbsp grated parmesan cheese
1 tbsp chopped parsley (or basil)
3/4 cup whole milk shredded mozzarella cheese

For the sauce:
1 tsp olive oil
1/2 onion, finely chopped
3 cloves garlic, minced
14 oz Italian chicken sausage
14 oz (1/2 can) crushed tomatoes (I prefer Tuttorosso) 
salt and fresh pepper, to taste
2 tbsp chopped basil


Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down. 
If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.

In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.

In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 20 to 30 minutes, then add in fresh basil at the very end.

When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°F.

When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet.

Top each with remaining sauce, 1 tbsp. ricotta cheese mixture, and 2 tbsp. mozzarella cheese.

Bake in the oven for 20 - 30 minutes or until everything is hot and the cheese is melted.