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You've seen spaghetti squash at the farmer's market and you've probably asked yourself how do you cook with it . Well, spaghetti squash a member of the squash family and it gets its name its long stringy edible fibers that look much like spaghetti. Spaghetti Squash is rich in omega 3 and omega 6 fatty acids. It's loaded with potassium and manganese too.  It's a low carb healthier alternative to grain pasta.  It can be substituted for spaghetti or other noodles in any pasta dish.  One delicious dish is Spaghetti Squash Lasagna.

Spaghetti Squash Lasagna

You will need:

1 med. spaghetti squash

1 tbsp olive oil

1 med. onion –diced

4 garlic cloves- minced

3 cups of spinach

2 ½ cups marinara sauce

15 oz part- skim ricotta cheese

1 egg

2 cups grated mozzarella cheese   w/ ½ cup set aside.

Salt and Pepper to taste

 

Directions:

Pre-heat oven to 375 degrees.

Cut squash lengthwise and scoop out the seeds & strings.  Place skin side up on a pan and bake for 45 minutes.

While the squash cooks, spray the inside of a 9 x 13 inch baking pan and coat well.

Heat olive oil in a large saucepan over medium heat. Sauté the onions for 5-7 minutes, add in the garlic and cook another 2 minutes. Add in the spinach and cook for about 5 more minutes. Season with salt and pepper to taste, remove pan from the heat.

In a large mixing bowl, combine the spinach mixture with the egg, mozzarella, and ricotta cheese. Stir well.  Season with salt and pepper.

Spread ½ cup of marinara in the bottom of the baking dish. Spread half of the cooked spaghetti squash on top. Then spread a layer of the spinach mixture on top of the squash. Repeat the layers until the pan is filled or you’ve run out of spinach, and or squash.  Sprinkle the top with the ½ cup mozzarella. Cover loosely with tin foil and bake for 15-20 until warmed through.

(recipe is adapted from Foodnetwork)

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