Sunday, March 27, 2011

Spaghetti Squash Lasagna

My son must ask me at least 5 times every time we eat this dish, "Are you sure there is squash in here, it tastes just like lasagna".  This meal is pretty simple to put together if the spaghetti squash is done and if you have some frozen chunky pasta sauce out.  We had it with a green salad with tofu croutons and some roasted red peppers.  I even blended some up for the baby and she loved it!  While we all enjoyed the lasagna, the most popular part of the meal was definitely the tofu croutons.  They were the first thing gone from every one's plate and seconds and thirds were had by all.

Spaghetti Squash Lasagna

1 large spaghetti squash
2 1/2 cups grated mozzarella cheese
3/4 cups grated parmesan cheese
2 cups ricotta cheese
3 cloves minced garlic
2 tsp Italian seasoning
5 oz fresh spinach
salt and pepper

*Cut squash lengthwise and scoop out seeds 
*Bake at 400 for 40-45 minutes face down
*Using a fork scrape the squash lengthwise down the squash so it comes out in long strings like spaghetti
*Spread 1/4 of the sauce on the bottom of a 9x13 casserole dish
*Layer 1/3 of the squash, 1/4 sauce, 1/3 mozzarella and parmesan on top
*Repeat once more
*Saute garlic and spinach until soft, approx 2-3 minutes
*In a large bowl combine ricotta, spinach, and seasonings
*Pour on top of squash mixture
*Top with remaining squash, sauce and cheese
*Bake at 375 for 40-45 minutes

Tofu Croutons

1 package of firm tofu, drained, pressed and dry fried
3 tbsp olive oil
1/4 cup nutritional yeast
2 tbsp fresh rosemary
2 tbsp fresh thyme
2 cloves minced garlic
1 tsp parsley
1 tsp basil

*Combine all ingredients in plastic container.
*Shake and coat well
*Place in refrigerator and chill for at least 2 hours
*Bake at 350 for 30 minutes

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