Banish those pasta cravings and discover a new favorite lasagna recipe with this perfect healthy solution. Spaghetti squash is one of my favorite things to cook when I'm craving pasta. It gives you that pasta-like feel but unlike pasta it is loaded with fiber and vitamins, and has a delicious subtle sweetness.
Ingredients:
2 large spaghetti squash (or 3 medium/small)
4 tbsp olive oil or avocado oil (divided)
1 ½ tsp dried oregano
1 tsp dried basil
2 tsp onion powder
salt and pepper, to taste
2 bell peppers, diced
1 cup mushrooms, diced
1 zucchini, diced
½ onion, diced
1 can organic spicy tomato sauce (or you can add chili flakes to regular organic tomato sauce)
Read more about the reasons to eat more spaghetti squash
Directions:
Preheat oven to 375 F. Cut the ends off the spaghetti squash and cut in half length-wise. Scoop out the seeds and drizzle with 2 tbsp oil and spices. Place flesh side down on a parchment lined baking sheet. Place the squash in the oven and bake for 30-45 minutes. Timing depends on the size of your squash. You want the squash to be slightly tender (enough to prick with a fork), but not overly soft and mushy.
Once cooked remove squash from the oven and let cool while you make the sauce. In a large skillet heat 2 tbsp oil (I like avocado oil) over medium heat. Add diced onions and peppers. Cook until soft, about 5 minutes. Add mushrooms and zucchini and cook another 3 minutes. Season with salt and pepper. Add tomato sauce to the veggies and heat through for a couple minutes. Remove from heat. Using a fork scoop squash into a greased 9×11 baking dish. Arrange squash so it covers the entire bottom of the dish (using a fork helps create the spaghetti like strands). Pour sauce to cover the squash and bake at 375 F for 10-15 minutes, just until the sauce is bubbling and everything is heated through.
Chef's Note: For a make ahead meal assemble the lasagna, cover and freeze. When you’re ready to eat, defrost and heat through in the oven.
Image: Deanna Harris
