Sunday, September 29, 2013

Spaghetti Squash Lasagna Greatness!

Spaghetti Squash is truly one of my favorite things on earth! I love it just roasted and then mixed with a little butter, salt and pepper...but a real treat is when it's in lasagna form. 

Here is the recipe I use....YUM!

Spaghetti Squash Prep:
Slice in half with a large knife.  Place open side down in an oven safe dish with a small amount of water in the bottom. Bake at 350 until squash is easily pierced by a knife.  Let it cool until it can be handled and use a fork to scrape out the spaghetti awesome-ness!

1 onion, finely chopped
3 cans stewed tomatoes
Black pepper to taste
1 1/2 cups grated Parmesan Cheese
Salt if needed
2 tbsp minced garlic or some garlic powder (what ever you have handy)….you can do this to taste
And this is optional but I almost always add a pound of ground beef I cooked and drained to the sauce
While squash is baking place all sauce ingredients minus the Parmesan cheese in a pot.  Cook together until onions start to tenderize.  Once they are tender add in the Parmesan cheese, ground beef and combine.
Now you'll need the squash, sauce and ricotta cheese...and your baking dish.  Start with a layer of sauce, then squash then small dollops of ricotta...repeat until dish is full. 

Bake at 350 for about 25 -30 minutes

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