2 28oz cans of whole peeled tomatoes and their juices
1 large onion, diced
2 cloves of garlic, minced
¼ cup olive oil, divided
pinch of red pepper flakes, optional
½ tbsp can sugar
¼ cup fresh minced basil, plus ½ cup to layer
¼ cup fresh minced parsley
salt and fresh black pepper, to taste
2½ cups shredded mozzarella
1 cup shredded asiago
Instructions
Preheat oven to 400F
Scrape the seeds from the spaghetti squash and place
cut side down on a baking tray. Roast for 35-45
minutes, until squash is tender and flesh scrapes away
from the shell in strands.
Meanwhile, heat 2 TBSP olive oil in a saucepan over
medium heat. When the oil is hot, add the onion and a
generous pinch of salt. Cook onions for 10-15
minutes, stirring frequently to avoid browning. When
onions are tender, add garlic, pepper flakes and one
more pinch of salt. Stir frequently until garlic is
fragrant, about 30 seconds.
Add tomatoes and their juices and crush tomatoes with
your hands. Season with additional salt, pepper and
the sugar.
Add ¼ cup of basil and the parsley. Simmer until the
squash is done roasting.
When squash is cool enough to handle, scrape the flesh
out and layer about ½ cup of sauce in the bottom of
each shell. Layer some squash strands, a handful of
each cheese, extra basil and more sauce. Repeat until
you fill the squash shells (I did 3 layers).
Top each boat with another generous amount of
mozzarella and asiago and bake for 20-25 minutes. For
browned cheese (the BEST), broil for a few minutes on
high. Keep a careful watch that the cheese doesn't
burn.
Allow to rest for 10 minutes then drain excess
moisture (Squash is SUUUPER watery. Carefully tip the
boats over the sink to allow the liquid to drain).
Serving
Suggestions
Ricotta is a welcome additional to the layers. Be generous with the basil! I do stress that you should drain your squashes. Just use your oven mit to
Originally Submitted
10/21/2015
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