Spaghetti Squash Lasagne Recipe
Ingredients
| 2 spaghetti squash (about 2 lbs. each) | ||
| Lean ground beef | 1 pound | |
| Garlic | 1 Clove (5gm), pressed | |
| Mushrooms | 4 Ounce, sliced | |
| Basil | 1 1/4 Teaspoon | |
| 1 1/2 teaspoons Italian herb seasoning or 1/2 teaspoon each dry basil, dry oregano leaves, and dry thyme or marjoram leaves | ||
| Salt | 1/2 Teaspoon | |
| Tomato puree | 1 Can (10oz) | |
| 1/2 cup dry red wine or water | ||
| 3 medium-size zucchini (about 12 oz. total), shredded | ||
| Shredded Cheddar cheese | 4 Cup (16 tbs) | |
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
Directions
Bake or microwave squash as directed at left.
Meanwhile, crumble beef into a wide frying pan; cook over medium heat, stirring, until browned.
Spoon off and discard fat.
Add garlic and mushrooms; cook, stirring, until mushrooms are soft.
Stir in basil, herb seasoning, salt, tomato puree, and wine.
Reduce heat and boil gently, uncovered, for 10 to 15 minutes.
Cut baked squash in half; scrape out and discard seeds.
Loosen squash strands with a fork.
Place strands from one whole squash in a greased shallow 3-quart baking dish.
Lightly mix zucchini and Cheddar cheese; spoon half the mixture over squash.
Cover with half the meat sauce.
Repeat layers, using remaining spaghetti squash, zucchini mixture, and meat sauce.
Bake, covered, in a 350° oven until hot and bubbly (about 30 minutes).
Meanwhile, crumble beef into a wide frying pan; cook over medium heat, stirring, until browned.
Spoon off and discard fat.
Add garlic and mushrooms; cook, stirring, until mushrooms are soft.
Stir in basil, herb seasoning, salt, tomato puree, and wine.
Reduce heat and boil gently, uncovered, for 10 to 15 minutes.
Cut baked squash in half; scrape out and discard seeds.
Loosen squash strands with a fork.
Place strands from one whole squash in a greased shallow 3-quart baking dish.
Lightly mix zucchini and Cheddar cheese; spoon half the mixture over squash.
Cover with half the meat sauce.
Repeat layers, using remaining spaghetti squash, zucchini mixture, and meat sauce.
Bake, covered, in a 350° oven until hot and bubbly (about 30 minutes).
Chef
