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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Tuesday, February 16, 2010

SPAGHETTI SQUASH LASAGNA

Carb watchers rejoice for now you can have your lasagna and eat it too! Spaghetti squash is an excellant substitution for any pasta dish as they have a very delicate, almost bland flavor, very similar to spaghetti or lasagna noodles.

1 large spaghetti squash
1/2 lb. ground beef
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1 (8oz.) can tomatoes, undrained
1 (6oz.) can tomato paste
1 (12oz.) carton cream-style ricotta cheese
1 egg, beaten
1/4 tespoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1/2 lb. sliced mozzarella cheese

Wash squash; cut in half, remove seeds. Place on a cookie sheet. Bake at 350 degrees for 30 to 40 minutes or until tender. Allow to cool; then , using a fork, remove strands; measure 4 cups of strands, set aside.

Cook ground beef in a large skillet until browned, stirring to crumble; drain off drippings. Add basil, garlic powder, tomatoes, and tomato paste; simmer, uncovered, 30 minutes or until thickened, stirring occasionally.

Combine cottage cheese through Parmesan cheese; mix well.

Layer half each of squash strands, cottage cheese mixture, mozzarella cheese, and meat sauce in a lightly greased 12X8 baking dish. Repeat layers. Bake at 375 degrees for 30 minutes, let stand 10 minutes before serving.
Serves 6 to 8


*"What was offered for dinner?"
"There was a selection: fish or steak."
"Ah, yes. I had the lasagna."~anon

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