Layers of spaghetti squash, rich bolognese sauce, creamy ricotta and melted mozzarella cheese. Be still my beating heart. Since discovering spaghetti squash in our local grocery store, this stuff has been going down in this house like loco. Both plain and stuffed, we are big fans over here.
How did this go down? Well. When I make bolognese… I MAKE BOLOGNESE like I mean it. It becomes a situation where you’d think I’d be planning for an apocalypse and we’re going to starve I MAKE SO MUCH.
I had so much leftover, all the while eyeing off the spaghetti squash I’d just bought in the pantry. With all of the spaghetti squash lasagna boats flying around the internet, my curiosity peaked, and so it began.
You are going to start off roasting your squash halves using this recipe right here. Then, you’re going to fill each ‘boat’ with sauce. You can use the sauce in the recipe provided below, or if you have any leftover bolognese (you will need about 8 cups of thick bolognese sauce — not watery), you’re more than welcome to use that! OR, this Slow Cooker Bolognese recipe OR even this Ragu for a chunkier, shredded beef-type sauce work. Whatever you decide, we have you covered.
Top each with ricotta and mozzarella cheese; grill (or broil) them in the oven, and EAT.
Why do I say a thick sauce? It tastes better. That’s pretty much it. When using a thinner sauce, the sauce itself and its flavours don’t hold up as nicely as with a thick sauce. Just like lasagna, come to think of it.
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© 2016, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.
Original article and pictures take http://cafedelites.com/2016/10/31/spaghetti-squash-lasagna-boats/ site
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