Join The Conversation
For anyone who's sensitive to gluten/wheat and/or looking for a low carb alternative to pasta try this one!! We grew some Spaghetti Squash last year and only got one fruit! If at first you do not succeed try try again!!
Recipe from http://www.closetcooking.com
I’ve modified this recipe some using grass-fed beef, olive oil and I do not use LOW fat! Dr. David Perlmuttter author of ‘Grain Brain’ says our brain actually thrives on the right kinds of FAT!
Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 4
All of the favorite lasagna flavors without all of the carbs when it is served stuffed in spaghetti squash!
This little guy is a like a ROCK to cut! I microwaved it for 5 minutes and it cut right through. Then I roasted it on my Pampered Chef large stoneware bar pan. Next time though I may just ask my friends in the produce department at Whole Foods to cut it first! ha!
| Servings |
|
Ingredients
- For the roasted spaghetti squash:
- 2 in small spaghetti squash cuthalf and seeded
- 1 tablespoon olive oil
- salt and pepper to taste
- For the lasagna meat sauce:
- 1 pound ground turkey I used grass-fed beef
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fennel seeds crushed (I didn't use these)
- 1 can crushed tomatoes 15 ounces, I used the frozen tomatoes from our garden last summer!
- 1 tablespoon tomato paste optional, I used this
- 1 teaspoon Italian seasoning or fresh oregano I used some dried from our garden
- 1 bay leaf I didn't use this
- 1/2 teaspoon paprika
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
- 1 tablespoon basil chopped
- For the lasagna stuffed spaghetti squash:
- 1 cup cottage cheese or ricotta
- 1 tablespoon basil chopped
- 1 cup mozzarella shredded
- 1 cup cottage cheese or ricotta
- 1 tablespoon basil chopped
- 1 cup mozzarella shredded
Ingredients
|
|
Instructions
- For the roasted spaghetti squash:
- Brush the inner flesh of the spaghetti squash with olive oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes. For the lasagna meat sauce:
- Meanwhile, cook the turkey or beef, about 8-10 minutes, 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 fennel and cook until fragrant, about a minute.
- Add the turkey or beef, tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar, 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 insides of each spaghetti squash half, divide the mixture of the cottage cheese and basil between them followed by the sauce and the cheese.
- Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.
Recipe Notes
This dish turned out delicious! Clif and I actually halved one of them and it was enough to fill us both up! We saved the extra one for his lunch the next day! The meat sauce was incredible.
Enjoy the Journey!
Sue
PS - There's a super easy way to get FREE, half price and discounted quality cooking essentials on your wish list! Treasures to be passed on for generations! Ask me about setting up an online Facebook Foodie show for you to invite your friends to shop for The Pampered Chef items right online from their computer! I do the work and you rake in the deals! Contact me today at - GlutenFreeLadyChef.com
“The only time to eat diet food is while you're waiting for the steak to cook.” ~ Julia Child
Gluten Free Lady www.glutenfreelady.com
