Lasagna Stuffed Spaghetti Squash Boats

Preheat oven to 400ºF.

Scrape seeds from spaghetti squash and place cut side down on a baking tray. Roast for 35–45 minutes, until squash is tender and flesh scrapes away from the shell in strands.

Meanwhile, heat 2 tablespoons olive oil in a saucepan over medium heat. When oil is hot, add onion and a generous pinch of salt. Cook onions for 10–15 minutes, stirring frequently to avoid browning. When onions are tender, add garlic, pepper flakes and one more pinch of salt. Stir frequently until garlic is fragrant, about 30 seconds.

Add tomatoes and their juices and crush tomatoes with your hands. Season with additional salt, pepper and sugar. Add ¼ cup basil and parsley. Simmer until squash is done roasting.

When squash is cool enough to handle, scrape flesh out and layer about ½ cup sauce in the bottom of each shell. Layer some squash strands, a handful of each cheese, extra basil and more sauce. Repeat until you fill the squash shells (I did 3 layers).

Top each boat with another generous amount of mozzarella and asiago and bake for 20–25 minutes. For browned cheese (the best), broil for a few minutes on high. Keep a careful watch that the cheese doesn’t burn.

Allow to rest for 10 minutes then drain excess moisture. (Squash is extremely watery. Carefully tip the boats over the sink to allow the liquid to drain). Serve.