Spaghetti Squash Lasagna Boats

You know, I am a mom of a three-year-old, and sometimes it’s challenging to get the “good things” in her.  I honestly think my child could exist solely on peanut butter, Pop Tarts, popsicles, and cereal. 

Enter Spaghetti Squash. 

There are several things that I like about SS. 

• First, you can roast the seeds just like pumpkin seeds. 
• Second, it’s just cool how the squash comes out stringy like noodles.  I can even call it a magic trick and my child believes me.
• Third, my child will eat it and she doesn’t even know she is eating veggies.
• Fourth, I will eat it and later be proud that I ate extra veggies.

Side note:  I so used to laugh at those moms on commercials who would say their kids were so picky, and that’s why their kids drank PediaSure.  I used to say, “My child will NOT be like that.”  Famous last words.  I’m pretty sure God laughs about that a lot.

A few weeks ago, I was reading Kohler Created, and Jessica had made Veggie-Stuffed Squash Boats.  I loved the idea of serving the spaghetti squash in the shell.  Why had I never thought of this before?

Now, spaghetti squash has a little bit of a different texture than noodles.  So I like to make it into a lasagna-type meal. 

Spaghetti Squash Lasagna Boats (serves 4)

Ingredients:

• 2 small spaghetti squash (you could also use one really large one—but then you wouldn’t have the cute boats.)
• olive oil (just enough to drizzle)
• salt and pepper
• 1 medium yellow onion
• 1 clove of garlic
• 1 lb. ground beef, turkey, or sausage
• 1 jar of spaghetti sauce of your choice (I used a chunky garden variety)
• Light mozzarella and parmesan cheese

Directions:

Preheat oven to 400 degrees.  Slice squash in half lengthwise.  Scoop out seeds and “guts”.  Rub a little EVOO on the squash (insides) and sprinkle with salt and pepper.  Place the squash on a baking sheet (cut side down).  Roast at 400 degrees for about 30 minutes, or until the skins are soft enough for you to pierce them easily with a fork.  Set aside. 

While the squash bakes, heat about a tsp. of EVOO in a saucepan over medium-high heat.  Add diced onion.  Sauté 3-4 minutes.  Add garlic.  Cook garlic 1 minute.  Add meat.  Cook until well-browned.  (I use extra lean meat so it doesn’t need to be drained.)  Add spaghetti sauce.  Bring to a boil, then simmer until squash is fully cooked.

Let squash rest about 5 minutes after you remove it from the oven.  Then, using a fork, rake the insides.  They will come out in stringy pieces, sort of like pasta.  Rake all 4 halves.  And don’t toss out the shells—remember these are going to be your serving bowls!

Now, it’s time to make the boats, lasagna style.  Each of the 4 boats should have these layers: squash, sauce, tsp. mozzarella, tsp. parmesan.  Repeat with another layer of each.  Then serve!

This is great comfort food: hot, ooey-gooey, and melty.  Yummmmm.  What a delicious way to eat your veggies.