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It’s not just the leaves that start changing color when fall takes hold. At farmers’ markets and on produce shelves, the landscape shifts as well, ushering in a new array of reds, oranges, yellows and creamy whites. One vegetable you will find is Spaghetti squash and it is one of the most versatile veggies out there. It’s easy to prepare and can be incorporated into breakfast, lunch, or dinner.

For perfect spaghetti squash noodles, you must roast them cut side UP so all the moisture can evaporate, and roast them completely dry. No oil, no water, no salt, no pepper. Easy as that! After roasting the spaghetti squash, let them cool for about 15 minutes until you can handle them by hand. Then you can easily scrape all the noodles out with a fork. What your left with are spaghetti squash noodles that are crunchy yet tender.

I found this recipe for spaghetti squash by making Spaghetti Squash Lasagna Boats. Everything you love about lasagna, but without the carbs and its gluten free! You can add some Italian sausage and spinach to the lasagna boats for even more flavor. Just scrape out all the noodles and layer the lasagna right in the squash. Makes for a great presentation. Plus, it’s an easy clean up.

Spaghetti Squash Lasagna Boats that takes about 1 hour and 15 mins. to prepare for 2 lg. servings

Ingredients Needed

1 2.5 to 3 lb. spaghetti squash
1 teaspoon olive oil
2 sweet Italian sausages
½ yellow onion, chopped
2 garlic cloves, minced or grated
2-1/2 cups marinara sauce
¾ cup ricotta cheese
½ cup chopped frozen spinach, thawed and all moisture squeezed out
1 cup shredded mozzarella cheese
salt and pepper to taste

Instructions
Preheat oven to 350 degrees. Cut the spaghetti squash in half lengthwise, and scrape out all the seeds and seed membrane. Put the spaghetti squash cut side up in a 9×13 baking dish. Roast uncovered for about 40 minutes. Remove from the oven and allow to cool for at least 10 minutes.

While the spaghetti squash is cooling, make the sausage marinara sauce. Heat a medium size skillet over medium high heat. Add 1 teaspoon olive oil. Then snip the casing of the Italian sausage and squeeze the meat into the pan. Break it up with a spoon, and cook for about 5 minutes. Then add the onion to the sausage, and cook another 5 minutes. Then add the minced or grated garlic, and cook for 1 minute. Then add the marinara sauce, and turn the heat to low.

In a small bowl, make the spinach ricotta mixture by combining the ricotta cheese and spinach. Stir to combine, and season with a pinch of salt and pepper.

Once the spaghetti squash is cool enough to touch, scrape the noodles out with a fork, and transfer the noodles to a medium size mixing bowl. Turn oven up to 425 degrees.

To make the lasagna in the squash, layer the empty squash as follows: marina sauce, ¼ of spaghetti squash noodles, marina sauce, ricotta cheese, mozzarella cheese, ¼ of the spaghetti squash noodles, marina sauce, ricotta cheese, mozzarella cheese, marinara sauce, mozzarella cheese. Repeat with the second spaghetti squash. Bake them uncovered in the same baking dish for 15 minutes, or until the cheese is melted and golden brown. Allow to cool for 5 minutes before eating.

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You can also contact me Marianne Hatton at my website I Sell This Town

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*Recipe and info courtesy of http://www.tastelovely.com
*courtesy of http://www.womansday.com