Squash It!

SPAGHETTI SQUASH LASAGNA

 

Serves eight.

 

This recipe is an excellent substitute for your pasta cravings.  It is carb-free, and tastes just as delicious cold the next day.  Serve with sausage or pork chops and red wine.

 

You’ll need:

1 spaghetti squash

1 large red onion, sliced

2 garlic cloves, chopped

2 cups sliced mushrooms

1 cup pitted black olives, sliced

5 cups marinara sauce

1 large ball of mozzarella, sliced thin

Olive oil

 

 

Preparation:

 

Preheat oven to 375.  Pour a thin layer of water onto the bottom of a baking sheet.  Slice the spaghetti squash in half lengthwise, and scoop out the seeds.  Place the halves, cut sides down, on the baking sheet and cook for 40 minutes.  Allow to cool for 15 minutes, then use a fork to scrape out the squash – it will come out in long spaghetti-like strands.  Place the strands in a colander to drain excess moisture.  Set aside in a large bowl and turn the oven down to 350.

Sautee the onion, garlic and mushrooms in olive oil.  Gently mix the cooked vegetables, olives and marinara sauce with the spaghetti squash.  Pour half of the mixture into an ungreased casserole dish, and cover with sliced mozzarella, as you would a lasagna.  Pour the remaining mixture on top evenly, and cover with the rest of the cheese.  Bake for 35 minutes.  Serve hot. 

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