I’ve been meaning to post these Big-as-Your-Face Lasagna Boats for months. They’re ridiculously good, and I’ve made them at least five times after spying a version of them on Pinterest. You take roasted spaghetti squash and stuff them with Italian sausage-and-tomato sauce, ricotta, mozzarella and Parmesan cheeses — in layers. Then you broil the boats to make the cheese gooey and slightly browned. Then, you eat like a cafone.
The good news is, these loaded squash are gluten free and probably healthier than traditional lasagna. But still. They’re humongous. My hubby sometimes takes a fourth instead of half a squash. My son normally eats a full half. Me? I usually take a fourth, but I’ve been known to eat an entire half if I’m really hungry. My daughter hasn’t been home when I’ve made these, so we’ll have to see how much she can eat. But, since I’m Italian, I always make enough for half a squash per person.
The hardest part about making these is cutting the spaghetti squash. I put them in the microwave for about five minutes to soften them a bit first, but it’s still quite the job. This is a family blog, so I won’t repeat the cussing that goes on when I have to slice into one. Just remember to use a large serrated knife (with teeth) and be extremely careful!
I have to tell you about the time years ago when I put a spaghetti squash in the microwave to cook for about 15 minutes. You’re supposed to poke holes in the squash if you’re going to cook it that long in the microwave (but there’s no need to poke holes for just the five minutes called for in this recipe). My son, who was about 8 at the time, was home with me, and we suddenly heard, “BOOM!” Except we had no idea what caused the noise. We thought maybe there was an explosion outside. So like an idiot, I was looking out the window. Then, I was peaking into the basement.
Suddenly, I caught a glimpse of the fogged up microwave with splattered gunk everywhere. I slowly opened the door and was greeted with hundreds of slimy strands of spaghetti squash hanging from the microwave ceiling like stalactites in a cave. It was a huge mess, and one of my biggest kitchen fails. My son and I looked at each other and burst out laughing. For years, he’d say to me, “Mom, remember that time you put spaghetti squash in the microwave and it exploded?”
Ah, memories. For what it’s worth, I did try making these Big-as-Your-Face Lasagna Boats by cooking the squash completely in the microwave (I remembered to poke the holes), but I found that I really like the texture better when roasted in the oven. Besides, the sausage sauce needs about 45 minutes to cook, so I wasn’t shaving any time off the recipe by speeding up the squash.
This is really a fun meal. I hope you guys enjoy it!
(Recipe Source: Inspired by this stuffed spaghetti squash from Celiac in the City)