Spaghetti Squash Lasagna Boats with Turkey Sausage Ragu
I used to have spaghetti squash all the time when I was an undergrad student. It was right around the time when vegetables masquerading as pasta and bread was a big trend. I also distinctly remember an epic fail of a cauliflower pizza crust attempt from that time. Let’s all agree that pizza dough should be left alone.Why mess with a good thing?
Anyway, I hadn’t really cooked with spaghetti squash in years, but discovering that I could cook it in the microwave to great success made me hop back on the ‘getti squash train!
Instead of roasting it for 40 minutes plus, I relaized that you could just zap it in the microwave for 15-20, and it came out perfect. With microwaving, the outside maintains it’s structural integrity so that you’re not left with a mushy mess, while the inside is perfectly cooked but separates easily into spaghetti-like strands.
With this new method I decided it was time to up my topping game as well, and these lasagna boats were born. I started with a super simple sausage ragu (a great shortcut because Italian sausage has lots of built-in flavour), which comes together while the squash cooks, added some cheese on top and viola, dinner!
Just as the temperature drops and comfort-food cravings are at an all time high, this recipe is the warm hug that you need to get you through. In this version, spaghetti squash is the star, not just the lower-carb stand-in, which I think makes all the difference.
Spaghetti Squash Lasagna Boats with Turkey Sausage Ragu
serves 4
For the Ragu:
2 tbsp olive oil
1 medium onion, diced
2 cloves of garlic, minced
4 large mild Italian turkey sausages*, casings removed (about 1 pound)
28 oz can of whole peeled tomatoes, strained of juices and crushed
1/4 tsp red pepper flakes
1/4 tsp dried oregano
salt
pepper
1 1/4 cups of grated mozzarella cheese
1/3 cup of finely grated parmesan cheese
2 medium-sized spaghetti squash
chopped parsley or basil for garnish, optional
To make the ragu: Heat oil in a large pot over medium heat. Once hot, add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for additional 2 minutes. Increase the heat to medium-high, squeeze sausage out of casings into the pot and cook until meat is browned and cooked through, 5-8 minutes. Add the crushed tomatoes, red pepper flakes and dried oregano, and season generously with salt and pepper. Bring to a simmer, then lower heat and cook uncovered until ragu has thickened, 15-20 minutes. Taste, and season with more salt if needed.
Meanwhile, slice the squash in half either horizontally or vertically and place cut side down on a microwave-safe plate. Microwave squash on high for 15-20 minutes until squash in softened, but not mushy. Timing will depend on the size of the squash, so check in after 10 minutes and continue to check in every 5 minutes after that. The outside should have some give when you press it.
Preheat the oven to 425 F. Line a large baking dish with foil and arrange the microwaved squash cut side up in the dish. Using a fork, gently scrape the sides of each piece of squash so that it breaks into strands. Divide the ragu between the squash halves and use a fork to mix it into the strands. Combine the shredded mozarella and parmesan cheese and top each squash half with the shredded cheese mixture. Bake on the middle rack of an oven for 20-25 minutes until cheese is browned. Allow to cool slightly before eating and sprinkle with chopped parsley or basil if using.
*use mild italian pork sausages if you can’t find turkey.