Vegetarian Spaghetti Squash Lasagna
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| Serves | 6-8 |
| Prep time | 30 minutes |
| Cook time | 1 hour |
| Total time | Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2725 1 hour, 30 minutes |
| Dietary | Vegetarian |
| Meal type | Main Dish |
A vegetarian version of lasagna, full of fresh vegetables and homemade marinara.
Ingredients
- 1 spaghetti squash (cut lengthwise and seeded)
- 1 onion (peeled and chopped)
- 3 cloves garlic (minced)
- 1/4 cup white wine
- 1 15 ounce can diced tomatoes
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 7 basil leaves (julienned)
- 4 Small zucchini (chopped)
- 1 tablespoon herbs de provence
- 1 15 ounce can black beans (drained and rinsed)
- 2 cups spinach (rinsed and dried)
- 1/2 cup grated mozzarella
- 2 tablespoons grated parmesan cheese
Directions
| Step 1 | |
| Preheat the oven to 350 degrees Fahrenheit. | |
| Step 2 | |
| Place the halves of the spaghetti squash with the cut sides face-down on a greased piece of foil on a baking sheet. | |
| Step 3 | |
| Bake for 35-45 minutes, or until a knife easily pierces the skin of the squash, then set aside to cool. | |
| Step 4 | |
| 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. | |
| Step 5 | |
| In another large pan, cook the onions over medium heat until tender. Add the garlic and cook for another 3 minutes, being careful not to let the garlic brown. | |
| Step 6 | |
| Add the white wine to deglaze (read: get all the yummy burned pieces off of the bottom) the pan and stir well. | |
| Step 7 | |
| 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. | |
| Step 8 | |
| Scrape out the flesh of the squash and place into a large bowl. | |
| Step 9 | |
| In a 9x13 inch baking dish sprayed with olive oil layer marinara, spaghetti squash, zucchini, black beans, spinach and grated mozzarella, ending with a final layer of squash and marinara. | |
| Step 10 | |
| Cover with foil and bake for 45 minutes. | |
| Step 11 | |
| Remove the foil and continue baking for another 10 minutes, or until the top is brown and bubbling. | |
