I thought i’d post something a bit different today. I’m always inspired to cook in the fall. One of my favorites is spaghetti squash lasagna. Because I have celiac disease this is perfect and I have to say my family prefers it. You can’t beat the nutty flavour of spaghetti squash plus it’s low carb!
Large spaghetti squash
ground meat of your choice ( I use turkey)
-jarred pasta sauce
-1/2 cloves of garlic
-one small onion
Spaghetti squash takes time to cook. Most recipes suggest cutting in in half first and cooking the halves face down in a shallow pan with water. I don’t even bother with that, I poke holes in the squash and bake whole for an hour in a 400 degree oven. I cut it open after its cooked. Once fully cooked scraping the squash out with a fork and removing seeds is super easy!
The next step is to cook the onions and garlic in a bit of olive oil. I then add the ground turkey until fully cooked and add the jar of pasta sauce and simmer on medium heat.
While the meat is cooking I prepare the spinach and cheese filling. I buy the frozen spinach that comes in cubes and I thaw about 4-5 in a bowl in the microwave and add the cottage cheese and shredded cheese in a bowl and set aside.
The rest is pretty easy. I grease the bottom of the dish, spread a bit of sauce on the bottom and alternate layers with the spaghetti squash, meat sauce and cheese and spinach mixture and top it off with squash and sauce and top with shredded cheese.
Lastly just bake covered with foil at 375 c for 15 minutes and then cook uncovered for another 15 minutes and voila! Let cool before slicing.
note: because the squash has lots of moisture, you may have to drain some of the water out of the bottom.