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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


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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