Ingredients for Spaghetti Squash Boats Ragu
- 1 medium spaghetti squash
- Italian Sausage
- Baby Spinach
- Rag Pasta Sauce
- 1/4 cup crumbled goat cheese
- Breadcrumbs
- Parmesan Cheese
- 2 tablespoons butter
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How to Make Spaghetti Squash Boats Ragu
- Microwave a medium spaghetti squash for 10 minutes to soften.
- Cut the squash in half lengthwise and scoop out the seeds and stringy pulp.
- Place the squash halves cut-side down in a baking dish. Bake at 375°F (190°C) for 15-20 minutes, or until slightly tender.
- While the squash is baking, brown 1 lb Italian sausage in a large skillet over medium heat, breaking it up with a spoon. Drain off any excess grease.
- Add 5 oz fresh spinach to the skillet and cook for 1-2 minutes, until wilted.
- Stir in 1 (24-ounce) jar of your favorite spaghetti sauce and heat through. Remove from heat and stir in 1/4 cup crumbled goat cheese.
- Remove the squash from the oven. Using a fork, scrape the spaghetti squash into strands, collecting them in a clean kitchen towel.
- Squeeze out excess moisture from the squash. Add the squash to the sausage and spinach mixture; gently toss to combine.
- Fill each spaghetti squash boat with the ragu mixture.
- Melt 2 tablespoons of butter in a small bowl. Combine with 1/2 cup breadcrumbs and 1/4 cup grated Parmesan cheese.
- Sprinkle the breadcrumb mixture evenly over the filled squash boats.
- Broil in the oven for 2-3 minutes, or until the topping is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
9g
Fat
97g
Carbs
7g
