October 9, 2008

Spaghetti Squash Lasagna

"How 'bout some more zucchini?" That's what my two year old asked at dinner when I made this. It's a keeper.It actually was a refreshing take on traditional lasagna. The texture of the spaghetti squash made it very fresh tasting.

1 medium large spaghetti squash
1/2 lb hamburger
1/2 onion
1 zucchini
2 cans diced tomatoes
1 cup cottage cheese
1 cup cheese
1 1/2 t Italian seasoning
2 t parsley
1/4 t red pepper flakes
1 1/2 t black pepper
2 cloves garlic

Start by cooking the spaghetti squash until tender. (about 8 minutes in the microwave, 30 mintues in the oven). Seed it and scrape out the squash. Saute the hamburger, garlic and onion, add the drained diced tomatoes (I pureed one of them before I added it). Add Italian seasoning and red pepper flakes. Let simmer until most of the juice is gone. Add the diced zucchini for the last five minutes. In another bowl mix the cottage cheese with the parsley and black pepper. In an 8X8 baking dish put a layer of spaghetti squash. Add half the sauce. Next layer the cottage cheese mixture (all of it). After that put on 3/4 c of cheese (I used chedder). Add another layer of spaghetti squash. Top with the rest of the tomato sauce and the rest of the cheese. I topped mine with fresh mozzerella because I had to get rid of it.. Bake about 20 mintues at 350 until cheese is melted and it is bubbly.

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