Spaghetti Squash Lasagne
|Spaghetti squash||4 Pound (Two 2 Pounds Each)|
|Lean ground beef||1 Pound|
|Garlic||1 Clove (5 gm), minced or pressed|
|Mushrooms||4 Ounce, sliced|
|Dry basil||1 1⁄4 Teaspoon|
|Italian herb seasoning/1/2 teaspoon each dry basil/dry oregano leaves/dry thyme/marjoram leaves||1 1⁄2 Teaspoon|
|Canned tomato puree||15 Ounce (1 Can)|
|Dry red wine/Water||1⁄2 Cup (8 tbs)|
|Zucchini||12 Ounce, shredded (3 Medium Pieces)|
|Shredded cheddar cheese||1 Pound (4 Cups)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
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).