In Your Kitchen

In Your Kitchen

Spaghetti Squash Lasagna

Hi Dolls! I can't wait for you to try this.....It is super nutritious, easy, and Pretty! I have made this for ALL my harshest critics and they give it the thumbs up! C & J, and probably T would like me to add MORE cheese and meat, but they seemed to be able to eat their share and then some. I know my men well so I made a meatloaf and everybody was happy. LOL

Make sure you read the entire instruction before you make your grocery list and start cooking. Let me know if you have any questions or suggestions! Bon Appetit!

1 Lg spaghetti squash ( at least 5 lbs )

1 25.5 oz jar Cabernet Mariana Sauce ( I use Muir Glen Organic )

1 T chopped garlic

1 t dried minced onion ( or onion powder )

1 T Italian seasoning

1/4 c fresh chopped flat parsley ( You can substitute dry but flat will taste better )

1/4 c fresh chopped basil ( see above )

1 c chopped mushrooms - make sure you wipe them off with a dry paper towel ( I use baby bella, choose your fav )

1 Lg package baby spinach/chopped ( I use Organic Girl - You can substitute frozen just make sure you drain it well )

1 c mozzarella cheese grated ( I use fresh, but any will do )

1 c Parm/reggiano grated ( Buy fresh - DO NOT use anything in a can!!! )

*set aside 1 T each for topping*

Pre heat oven to 375

Place whole squash in the microwave for 3-5 minutes....I was afraid it would explode the first time I did this.....it did NOT, thank goodness. Cook til soft enough to cut easily. Cool to handle and cut in half lengthwise. Scoop out seeds and discard. Salt and Pepper insides of halves. Add 1/2 inch water to a lg baking dish, place squash cut side down. Bake for 40 min or tender.

Remove from pan and discard water, set pan aside, you will use it in a sec.

Scrape squash out with a fork and transfer to a lg mixing bowl. Return squash to baking dish - hollow side up this time.

Combine remaining ingredients to mixing bowl and mix well.( Once you make this a couple of times you can play with the ingredients. ) Evenly divide the squash mixture to hollow squash halves. Top with the cheese you set aside and bake for 15 - 25 minutes, depending on how you like your cheese topper.

Cool - cut - eat - ENJOY

P.S. Don't eat the skin....YUCK

P.S.S.  I keep the extra filling to make omelets or pita toppers the next day!!!  XOXO