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Spaghetti Squash Lasagne

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  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
  Salt 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).

Recipe Summary

Main Dish

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Spaghetti Squash Lasagne Recipe