Fall is here and with it comes some of my favorite things! One of those is spaghetti squash!! My mother in law gave us a couple from her garden and I figured I would make a family favorite. Lasagna; but with a little twist.
The thing I love most about lasagna is you can make it so many different ways. This version uses the inside of the spaghetti squash instead of noodles.
(Just a little warning making this does require a little time)(And you can add or subtract any ingredients you wish)
Here is how I make it:
First you will need to to get the spaghetti squash ready.
– pre heat over to 400
– cut ends off and cut in half.
– spoon out the seeds in the middle but don’t cut into the sides. That is the good part!
– put halves face down into 9×13 inch pan and add about an inch of water
– bake for 40-45 mins. Until SS is soft
While the SS is baking you’ll need to get the other ingredients ready.
– 1 large can of your favorite Sauce (set aside for later use)
– 8 oz of Shredded Mozzarella Cheese (2 bags total, we like a lot of Cheese in this house)
Cheese Mixture Ingredients:
16oz Ricotta Cheese
8 oz Shredded Mozzarella Cheese
2 Tablespoons Parsley (more if you like)
2 Tablespoons Oregano (more if you like)
1/2 cup grated cheese
– Mix all the above in a large bowl and set aside ( I only had 1 bag so I used some shredded cheddar)
Meat Mixture Ingredients:
1 lb of ground beef or turkey
1/2 lb – 1 lb of sausage
— mix the ground beef and sausage together and cook until brown
I did not have any Sausage the round either 😦
Veggie Mixture Ingredients:
1-2 Tbsp of Olive oil
1 small onion
1 bell pepper or (red,yellow, orange)
Several garlic cloves (as much as you like)
— saute Onion, Pepper & Garlic in Olive Oil until they are tender. (you can also cook this mixture together with the meat to save time and space)
Hopefully you get all this done before the Spaghetti Squash is finished baking! 😉 If you do transfer into small bowls to make the next steps easier.
Once the Spaghetti Squash is finished take out of oven and scrape out the insides of each half. (should look like yellow spaghetti)
**Turn the oven down to 350** This is the cooking temp for the Lasagna mixture
The insides will probably have a lot of excess water. Try to drain as much as you can or it will make your finished product a little runny. This is not a big deal so no worries if you can’t get all the excess water out.
Now the fun part! Putting it all together!
In a 9×12 glass baking pan pour in enough sauce to cover bottom of pan.
Add a layer of Spaghetti Squash noodles
Add a layer of the Cheese Mixture
Add a layer of Meat and Veggie Mixture (I forgot to in this picture)
Add some more of your favorite Sauce
— Continue to layer until you run out of “mixtures” or room in the pan. You may have enough to make a smaller pan too!
(This is where I realized I forgot the Veggie Mixture, LOL)
Add more SS Noodles
We like a nice melted layer of Mozzarella Cheese on top of ours (this is where that 2nd bag comes in) I also added a little extra grated cheese too! 🙂
NOTE: if you pan is as full as mine was and you used a lot of sauce, it may be a good idea to adjust your oven racks and put a flat pan under the Lasagna pan
Bake your new master piece at 350 degrees for about 20 mins or until the cheese on the top is good and melted!
Now you can let the Lasagna set for about 10-15 mins while you cook some homemade garlic bread or dig right in!
Now I hope you guys like this one as much as we do. And remember you can add and subtract anything you don’t want. Like all the extra cheese. 😉
Here are some links to a few other awesome Spaghetti Squash Recipes!