Yep, this officially marks my first (and more than likely not last) time I have ever used spaghetti squash. I’ve seen it a lot on food blogs that I read and on SparkPeople, so I finally decided to try it out with this recipe:
Zucchini and Spaghetti Squash “Lasagna”
(adapted from GreenLiteBites)Ingredients:
- 1 spaghetti squash (about 2 pounds)
- 1 medium zucchini
- 1/2 cup reduced fat shredded mozzarella
- 1/2 cup fat free ricotta
- 14 oz can crushed Italian style tomatoes
- Italian seasoning
- Black pepper
- Preheat the oven to 350F.
- Poke holes in the rind of the squash and microwave for about 10 minutes (4-5 minutes for every pound). Allow the squash to cool for a few minutes and then cut it in half (long ways) and scoop out the seeds/pulp. Be careful not to scoop out the squash flesh!
- Using a fork, remove the squash flesh. It really does look a lot like spaghetti noodles! (see above picture)
- Slice the zucchini as thin as you can.
- Using an 8 1/2″ x 11″ pan, put a little bit of the crushed tomato sauce on the bottom (to keep the zucchini from sticking)
- Layer the zucchini, squash, sauce, and cheese until you run out. Sprinkle a little Italian seasoning on top of each layer of sauce (optional). Top with crushed black pepper and parsley.
- Bake in the 350F oven uncovered for 45 minutes. Because there is no pasta to soak up the water, you will want to use a turkey baster to remove the water every 10 minutes or so.
This was DELICIOUS! I will totally make it again. Hubby thinks maybe a little more sauce next time, but it might be okay as is. We may use actually sauce instead of crushed tomatoes next time; we just used what was on had this time! I’m actually really excited to try more recipes with spaghetti squash! It was SO much easier to work with than I expected!