Roasted Garlic Spaghetti Squash

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Prep Time: 15 minutes
Cook Time: 55 minutes
Servings: 2
Calories: 1075kcal

Ingredients

Cucumber Water

  • 8 slices Cucumber
  • 24 oz Water
  • Ice cubes

Roasted Garlic Spaghetti Squash Lasagna Boats

  • 1 head Garlic
  • 1 Spaghetti squash try to find a small one
  • 1/2 TBSP Extra-virgin olive oil plus more for drizzling
  • 6 oz Ground Italian sausage
  • 1/2 cup Yellow onion chopped
  • 14 oz Crushed tomatoes San Marzano preferred
  • ½ cup Water
  • 1 Bay leaf
  • 1 tsp Dried oregano
  • 1/4 cup Whole milk or heavy cream
  • 2 TBSP Ricotta cheese
  • 1/4 cup Fresh basil chopped
  • 1 pinch Whole nutmeg grated
  • 3/4 cup Fontina cheese shredded or mozzarella cheese
  • 1/2 cup Provolone cheese shredded
  • Salt to taste
  • Black pepper to taste

House Salad

  • 4 cups Mixed greens
  • 1/4 cup Cherry tomatoes halved
  • 1/4 cup Cucumber sliced
  • 1/4 cup Red onion thinly sliced
  • 1/4 cup Balsamic vinaigrette dressing
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (204°C).
  • For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
  • Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle lightly with olive oil and wrap in foil. Transfer to the oven and roast until cloves are lightly browned and tender, about 20 minutes. Let cool, then squeeze the garlic out into a bowl. Mash the cloves with a fork.
  • To make the meat sauce, heat the olive oil in a large pot over high heat. When the oil shimmers, add the sausage and brown all over, about 5 to 8 minutes. Add the chopped onion and cook for another 2 minutes. Reduce the heat to low, add the tomatoes, water, the bay leaf, oregano, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Remove the bay leaf; stir in the roasted garlic. Taste and adjust seasonings as needed.
  • Meanwhile, poke a few holes into the squash with a fork and place on a plate. Microwave for 3 minutes. Let cool slightly, then cut in half lengthwise; scoop out the seeds and discard.
  • In a medium bowl, mix together the milk, ricotta cheese, nutmeg, and basil. Season with salt and pepper. Stir in fontina cheese and provolone cheese.
  • Place the squash halves in a baking dish and season the cut sides with salt and pepper. Sprinkle the remaining fontina cheese into the bottom of each squash, then evenly divide the meat sauce among the squash cavities. Now spoon the milk/cheese mixture over the meat sauce. Top with the remaining provolone cheese. Cover the squash loosely with foil.
  • Transfer to the oven and bake for 20 minutes. Remove the foil and continue baking for another 15-20 minutes or until the squash is tender and the cheese is golden brown on top. The squash will seem a little soupy, but this is normal.
  • While the squash is baking, prepare the house salad. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Toss with balsamic vinaigrette dressing, or reserve dressing to keep extra servings of salad fresh.
  • Let the squash sit for 5 minutes, then use a fork to scrape the squash into strands, mixing the meat and cheese with the squash.
  • Serve the roasted garlic spaghetti squash lasagna boats alongside the house salad and cucumber water.

Nutrition

Calories: 1075kcal | Carbohydrates: 64g | Protein: 47g | Fat: 74g | Saturated Fat: 30g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Cholesterol: 164mg | Sodium: 2014mg | Potassium: 1772mg | Fiber: 13g | Sugar: 28g | Vitamin A: 3122IU | Vitamin C: 59mg | Calcium: 887mg | Iron: 7mg

Roasted Garlic Spaghetti Squash

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 55 minutes
Servings 2
Calories 1075 kcal

Ingredients
 
 

Cucumber Water

  • 8 slices Cucumber
  • 24 oz Water
  • Ice cubes

Roasted Garlic Spaghetti Squash Lasagna Boats

  • 1 head Garlic
  • 1 Spaghetti squash try to find a small one
  • 1/2 TBSP Extra-virgin olive oil plus more for drizzling
  • 6 oz Ground Italian sausage
  • 1/2 cup Yellow onion chopped
  • 14 oz Crushed tomatoes San Marzano preferred
  • ½ cup Water
  • 1 Bay leaf
  • 1 tsp Dried oregano
  • 1/4 cup Whole milk or heavy cream
  • 2 TBSP Ricotta cheese
  • 1/4 cup Fresh basil chopped
  • 1 pinch Whole nutmeg grated
  • 3/4 cup Fontina cheese shredded or mozzarella cheese
  • 1/2 cup Provolone cheese shredded
  • Salt to taste
  • Black pepper to taste

House Salad

  • 4 cups Mixed greens
  • 1/4 cup Cherry tomatoes halved
  • 1/4 cup Cucumber sliced
  • 1/4 cup Red onion thinly sliced
  • 1/4 cup Balsamic vinaigrette dressing

Instructions
 

  • Preheat the oven to 400°F (204°C).
  • For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
  • Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle lightly with olive oil and wrap in foil. Transfer to the oven and roast until cloves are lightly browned and tender, about 20 minutes. Let cool, then squeeze the garlic out into a bowl. Mash the cloves with a fork.
  • To make the meat sauce, heat the olive oil in a large pot over high heat. When the oil shimmers, add the sausage and brown all over, about 5 to 8 minutes. Add the chopped onion and cook for another 2 minutes. Reduce the heat to low, add the tomatoes, water, the bay leaf, oregano, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Remove the bay leaf; stir in the roasted garlic. Taste and adjust seasonings as needed.
  • Meanwhile, poke a few holes into the squash with a fork and place on a plate. Microwave for 3 minutes. Let cool slightly, then cut in half lengthwise; scoop out the seeds and discard.
  • In a medium bowl, mix together the milk, ricotta cheese, nutmeg, and basil. Season with salt and pepper. Stir in fontina cheese and provolone cheese.
  • Place the squash halves in a baking dish and season the cut sides with salt and pepper. Sprinkle the remaining fontina cheese into the bottom of each squash, then evenly divide the meat sauce among the squash cavities. Now spoon the milk/cheese mixture over the meat sauce. Top with the remaining provolone cheese. Cover the squash loosely with foil.
  • Transfer to the oven and bake for 20 minutes. Remove the foil and continue baking for another 15-20 minutes or until the squash is tender and the cheese is golden brown on top. The squash will seem a little soupy, but this is normal.
  • While the squash is baking, prepare the house salad. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Toss with balsamic vinaigrette dressing, or reserve dressing to keep extra servings of salad fresh.
  • Let the squash sit for 5 minutes, then use a fork to scrape the squash into strands, mixing the meat and cheese with the squash.
  • Serve the roasted garlic spaghetti squash lasagna boats alongside the house salad and cucumber water.

Nutrition

Calories: 1075kcalCarbohydrates: 64gProtein: 47gFat: 74gSaturated Fat: 30gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gCholesterol: 164mgSodium: 2014mgPotassium: 1772mgFiber: 13gSugar: 28gVitamin A: 3122IUVitamin C: 59mgCalcium: 887mgIron: 7mg
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