Tuesday, November 9, 2010

Spaghetti Squash Lasagna

We tried spaghetti squash for the first time about six weeks ago. I wasn't sure what to expect from it, but we all really loved it! It really does serve as a great replacement for pasta noodles! We've had it several times now.  I've been trying to use it in different ways and thought about using it in lasagna. So I made one up a few weeks ago... and it was so good! Its a new favorite for everyone in our family. Just replace the noodle layers with a layer of spaghetti squash and use all your normal lasagna ingredients. This is such an easy, delicious dinner! Here's how I made mine.

Spaghetti Squash Lasagna

1 spaghetti squash
1 jar pasta sauce
1/2 - 1 pound grass-fed ground beef, browned
cheese - shredded, ricotta, cottage, etc.

Cut your spaghetti squash lengthwise. Scoop out the seeds and reserve in a separate bowl to pick the flesh and then soak and dehydrate for a great snack. Place your squash cut side up in a baking dish. Add some water to the pan. Bake the squash in a 375 degree oven for 30-45 minutes, until the squash is fork-tender. Remove from the oven and let cool for 10 minutes or more. Once you are ready, scrape the squash flesh with a fork so that it comes apart all stringy like spaghetti.  You can prepare your squash ahead of time if you'd like - I did mine the night before. 

Brown your grass-fed ground beef in a skillet.  Add your pasta sauce so that it is warmed.  I use homemade pasta sauce, but you can use whatever you'd like. 
In a separate baking dish or lasagna pan, pour a thin layer of pasta sauce across the bottom of the dish.  Next, layer in half of the spaghetti squash. Cover the squash with a layer of whatever veggies you like - I used spinach, kale, bell peppers, onions, and mushrooms. Next, put a layer of sauce.  And finally a layer of cheese. You can use whatever cheese you like. Now start with the layers again, beginning with the sauce and working your way through. The top layer should be a nice layer of cheese.

Bake your lasagna for about 30 minutes in a 350 degree oven. Enjoy!

This post is participating in the Tuesday Twister at GNOWFGLINS.

1 comment:

Mary Voogt said...

This looks good. Sounds like you guys are enjoying the spaghetti squash. None of us liked it when we used it as pasta with sauce on top. But maybe baked into a casserole it would be better.