Lasagna Stuffed Spaghetti Squash
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!
Ingredients
  • For the roasted spaghetti squash:
  • 2in small spaghetti squashcuthalf and seeded
  • 1tablespoon olive oil
  • salt and pepper to taste
  • For the lasagna meat sauce:
  • 1pound ground turkeyI used grass-fed beef
  • 1tablespoon olive oil
  • 1 oniondiced
  • 2cloves garlicchopped
  • 1/2teaspoon red pepper flakes
  • 1/2teaspoon fennel seedscrushed (I didn’t use these)
  • 1 can crushed tomatoes15 ounces, I used the frozen tomatoes from our garden last summer!
  • 1tablespoon tomato pasteoptional, I used this
  • 1teaspoon Italian seasoning or fresh oreganoI used some dried from our garden
  • 1 bay leafI didn’t use this
  • 1/2teaspoon paprika
  • 1tablespoon balsamic vinegar
  • salt and pepper to taste
  • 1tablespoon basilchopped
  • For the lasagna stuffed spaghetti squash:
  • 1cup cottage cheese or ricotta
  • 1tablespoon basilchopped
  • 1cup mozzarellashredded
  • 1cup cottage cheese or ricotta
  • 1tablespoon basilchopped
  • 1cup mozzarellashredded
Instructions
  1. For the roasted spaghetti squash:
  2. 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:
  3. Meanwhile, cook the turkey or beef, about 8-10 minutes, and set aside.
  4. Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  5. Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute.
  6. 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:
  7. 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.
  8. 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

Join The Conversation