I’m on a squash binge. I’ve had some type of squash every day for the past week. It’s kind of an issue… To go along with my squash epidemic, today I cracked open a spaghetti squash and decided to try something besides plain ole squash ‘n marinara. I said squash five times in two sentences. Squash.
Vegetarian Spaghetti Squash Lasagna – Printable version HERE
1 spaghetti squash, cut in half lengthwise, seeded
1 onion, chopped
3 cloves garlic, minced
1/4 cup white wine
1 15 oz can diced tomatoes
1 tsp salt
2 tsp freshly ground black pepper
7 leaves fresh basil, julienned
4 small zucchinis
1 tbsp Herbes de Provence
1 can black beans, drained and rinsed
2 cups spinach, rinsed and dried
1/2 cup grated mozzarella (Place the soft mozzarella in the freezer for 15 minutes before grating)
2 tbsp grated parmesan
1. Preheat the oven to 350 degrees.
2. Place the halves of the spaghetti squash with the cut sides face-down on a greased piece of foil on a baking sheet.
3. Bake for 35-45 minutes, or until a knife easily pierces the skin of the squash.
4. While the squash bakes, slice up the zucchinis.
Since I’m eating the skins, I got organic. The fewer pesticides I consume, the happier I’ll be!
5. Throw the zucchini slices and Herbes de Provence into a pan with a spray of olive oil, saute until tender and brown, then set aside.
6. In another large pan, cook the onions and garlic over medium heat until tender.
7. Add the white wine to deglaze (read: get all the yummy burned pieces off of the bottom) the pan and stir well.
8. Add the diced tomatoes, salt, pepper and basil. Bring the pan to a boil, then reduce to medium heat until the sauce has thickened, about 15 minutes.
Before – tomato soup
After – Marinara!
9. When the squash is tender, CAREFULLY scrape out the flesh into a bowl. This will be HOT! Or you can act like a smart person and let the squash cool before you scrape it. Or that.
Putting it into a metal bowl did not help the burning of my fingers…
10. In a baking dish sprayed with olive oil (I used a small square dish, but I’d recommend a 9×13 to avoid overflowing) layer marinara, spaghetti squash, zucchini, black beans, spinach, grated mozarella, ending with a final layer of squash and marinara.
Top with freshly grated parmesan.
3 ingredients! I had to check out five different brands before I found one that didn’t contain any unnatural chemicals.
11. Cover the dish with foil and bake for 45 minutes.
12. Remove foil and bake for another 10 minutes until the cheese has melted and the lasagna is bubbling.
13. Remove the lasagna and let it rest for five minutes.
14. Serve and devour.
I only had one problem with this recipe:
I thought yesterday was a fluke, but I now realize that it’s probably time for a new can opener…
Now time for MORE bread pudding!
I have a problem, I know.
One Response to Vegetarian Spaghetti Squash Lasagna
yummers! i just got my first spaghetti squash of the season and i can't wait to devour it!