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
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:
- 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:
- Meanwhile, cook the sausage meat (removed from casings) and set aside.
- Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
- Add the garlic, red pepper flakes, and cook until fragrant, about a minute.
- 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:
- 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.
- 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?
CL
Robin - This was so good! Thanks for posting Cherie-Lynn! I was telling everyone about it and now I can share the recipe!