October 17, 2010

Spaghetti Squash "Lasagna"

I wish I could take credit for this brilliant idea, but unfortunately I can't. I didn't really follow a recipe, but the inspiration did come from this recipe.

First, cut open your spaghetti squash...easier said than done, I know!

Scoop out the seeds and gunk. Don't forget to roast them just like pumpkin seeds - set them aside in a bowl of room temperature water for later.

Drizzle with olive oil or spray with PAM and sprinkle with salt and pepper.

Bake (flesh side down) at 350°F for 30-40 minutes or 400°F for 15-20 minutes if you're impatient like me. Using a fork, scrape the strands out from stem to stem. Dry the strands really well.

Put some of the strands back into the bottom of the squash "shell" - or a casserole dish - and top with a layer of sauce (a layer of cheese or other veggies like a noodle lasagna would be good too). Continue layering the squash strands and sauce until full. I used homemade meat sauce with ground chicken and chicken sausage, but any tomato sauce will work just fine.

Sprinkle with some shredded Mozzarella and bake at 400°F for another 10-15 minutes until the cheese is nice and brown.

Slice it in half and enjoy! Yummy!

1 comment:

  1. What a great dish! I love using the entire squash to cook in. Looks very yummy!


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