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Thursday, November 14, 2013

Veggie Lasagna with Spaghetti Squash

I came across this idea online but couldn't remember where, so I put it all together as best I could and it turned out delicious!  Adam was hesitant because it has no meat and no pasta, (you know men) but it is light, flavorful, healthy and hearty!

Serves 4-6


1 large spaghetti squash
1 Tbsp olive oil
1 Tbsp butter or margarine
1 Medium Vidalia onion, chopped
1 Medium carrot, chopped
1 Medium zucchini, halved lengthwise then sliced
1 Medium yellow squash, halved lengthwise then sliced
1 Tsp fresh rosemary, chopped
1 Tsp fresh basil, chopped
1 Tsp dried oregano
1 Tsp crushed red pepper
3 Garlic cloves, crushed
1 28oz Can crushed tomatoes
1/4 Cup dry red wine
1/4 Cup marsala cooking wine
2 Tsp sugar
1 8oz block Mozzarella cheese, shredded
3/4 Cup grated parmesan cheese


1.  Preheat oven to 375.  Slice spaghetti squash lengthwise in half.  Scoop out seeds and place on a baking sheet flesh part down.  Bake for 1 hour or until shell is soft. 

2.  While squash is baking, add oil and butter to a large pan and add onions and carrots.  Cook over medium heat until tender and translucent.  Set aside.  Add zucchini and yellow squash to pan and cook until tender, about 5-7 minutes.  Add garlic and cook for 2 mins.  Reduce heat to simmer and add rosemary, basil, oregano, crushed red pepper, and salt and pepper to taste.  Stir in crushed tomatoes, sugar, wine, and simmer for at least 20 minutes.

3.  In a baking dish, pour a little sauce on the bottom.  Then using a fork, shred the spaghetti squash and spread half of the squash over the sauce.  Add more sauce, then mozzarella, then parmesan.  Add another layer of sauce, spaghetti squash, mozzarella, parmesan, more sauce, then top with mozzarella and parmesan. 

4.  Bake at 375 for 35 minutes and let cool while some of the liquid evaporates before serving.

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