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Yummy Lasagna In A Spaghetti Squash

I’ve seen this recipe floating around on Pinterest for some time now thinking how good it looked. Well, a couple of weeks ago I had my friend Robin from ShopWithRobin over for lunch so thought I’d give it a whirl. Well it was even better than what I expected. I headed to my local farmers market to pick up everything that I needed. I’m a big believer of shopping local and buying fresh ingredients so it’s no wonder that I do the majority of my groceries at the Hamilton Farmers Market. There was no way that we’d each be able to eat a whole half so I cut it in half once it was finished under the broiler and served it with a nice green salad and a nice cold Pinot Grigio from Colaneri Estate Winery

Pinterest Lasagna Stuffed Spaghetti Squash

Lasagna Stuffed Spaghetti Squash

 

The original recipe was posted here on Closet Cooking.

I made some changes of my own and started cooking.

  • 1 spaghetti squash, cut in half and seeded
  • oil
  • salt and pepper to taste
  • 1/2 pound Italian sausage
  • 1/2 TBLSP oil ( I used Truffle oil but you could use whatever kind you’d like)
  • 1/2 red onion, diced
  • 1 clove of garlic, minced
  • 1/4 tsp chilli pepper flakes
  • 1/2 (15 ounce) can crushed tomatoes ( i used italian tomatoes that I canned)
  • 1 TBLSP tomato paste
  • 1/2 tsp Italian seasoning and oregano
  • 1 bay leaf
  • salt and pepper to taste
  • 1 TBLSP basil, chopped
  • 1 cup ricotta
  • 1 TBLSP basil, chopped
  • 1 cup mozzarella, shredded

Instructions

FOR THE ROASTED SPAGHETTI SQUASH:
    1. Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes. When squash is done, middle will be tender and pull apart easily.
FOR THE LASAGNA MEAT SAUCE:
    1. Meanwhile, cook the sausage meat (removed from casings) and set aside.
    2. Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
    3. Add the garlic, red pepper flakes, and cook until fragrant, about a minute.
    4. Add the meat, tomatoes, tomato paste, Italian seasoning, bay leaf, salt and pepper, bring to a boil, reduce the heat and simmer until the spaghetti squash is cooked and then mix in the basil and remove from heat.
FOR THE LASAGNA STUFFED SPAGHETTI SQUASH:
  1. Fluff up some of the inside of each spaghetti squash half, divide the mixture of the ricotta cheese and basil between them followed by the sauce and the mozzarella cheese.
  2. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.

Serve immediately. Leftovers may be refrigerated in an airtight container for up to one week.

 

I made this on Saturday night as well and it was just as good as the first time. I think our family has found a new staple.

The best place to watch for my food photos is on Instagram – CLBuchanan

I’m having fun switching my old favourites over to some healthier option. What is your favourite re-invented food?

Cheers,
CL

Robin - This was so good! Thanks for posting Cherie-Lynn! I was telling everyone about it and now I can share the recipe!

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