Saturday, February 26, 2011

Lasagna without Pasta??

Yep, that’s right: lasagna WITHOUT pasta. No pasta of any kind.  I made it with this:

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)

  • 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
  • Parsley
  • Black pepper
  1. Preheat the oven to 350F.
  2. 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!
  3. Using a fork, remove the squash flesh.  It really does look a lot like spaghetti noodles! (see above picture)
  4. Slice the zucchini as thin as you can.
  5. 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)
  6. 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.
  7. 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!

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