Spaghetti Squash Lasagna

Every year Chad and I grow spaghetti squash in our garden. This year, we happened to grow 15 of them, one of them turning bright orange, something we have never seen or heard of. When looking into it, it turns out it’s rare but just means that the spaghetti squash has more vitamins (beta-carotene to be exact) but it doesn’t have a taste difference.

Anyways, here is a great way to use your fresh or store bought spaghetti squash, and you will have left overs for days! Enjoy 🙂

FBD’s Spaghetti Squash Lasagna

squash

Roasted Squash:
– 1 large spaghetti squash or 2 small spaghetti squash
– 1 tbsp olive oil
– salt and pepper to taste

What to do:
1. Preheat oven to 400 degrees F.
2. Cut spaghetti squash into equal halves (cut the stem first).
3. Brush inner flesh of spaghetti squash with oil and season with salt and pepper.
4. In a pyrex 13×9 dish (you may need 2, depending on how large your squash is) add water to just cover the bottom of the dish. Place spaghetti squash flesh side down (skin side up).
5. Bake for 30-40 minutes, until flesh is tender.

While spaghetti squash is baking….

For meat sauce:
– 1 lbs ground beef, turkey or chicken
– 1 tbsp oil
– 1 medium onion, chopped
– 2 cloves garlic, chopped
– 1/2 tsp red pepper flakes
**Optional** 1 tbsp chili powder and 1 tsp cayenne pepper**
– 15 oz crushed tomatoes
– 1 tsp italian seasoning
– 1/2 tsp paprika
– 1 tbsp balsamic vinegar
– salt/pepper to taste
– 1 tbsp basil

What to do:
1. Cook meat thoroughly. If you like a bit of spice, add chilli powder and cayenne pepper while cooking. Set aside.
2. Heat oil in large pan over medium heat. Add onion and cook until tender ~5 to 7 minutes
3. Add garlic and red pepper flakes, cook for approximately 1 t0 2 minutes.
4. Add turkey, crushed tomatoes, italian seasoning, paprika, balsamic vinegar, salt, pepper and basil. Bring to a boil. Reduce heat and simmer until spaghetti squash is cooked.

For cheese mixture:
– 1 cup ricotta cheese or cottage cheese
– 1 tbsp basil
– 1 cup shredded mozzarella

What to do:
Mix all three ingredients together.

To finish:
1. Remove squash from oven, drain out left over water and turn squash flesh side up.
2. Fluff up some of the inside of the squash (sides and middle).
3. Add some of the cheese mixture to cover the flesh of the squash, followed by the meat sauce, followed by the remaining cheese mixture
4. Broil in the oven for 2 t0 3 minutes, or until cheese has melted and is slightly golden brown.

Enjoy! 🙂

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