Spaghetti Squash Lasagna

Printed from healthyfamilycookin.blogspot.com

*Serves 4-6

INGREDIENTS:

2-3 medium/small spaghetti squash

salt and fresh pepper, to taste

1/3 Cup part skim ricotta cheese

2 Tbsp. grated Parmesan cheese

1 Tbsp. chopped fresh parsley or basil

3/4 Cup mozzarella cheese, shredded

For the sauce:

1 tsp. olive oil

1/2 onion, finely chopped

3 cloves garlic, minces

1/2 lb. Italian sausage

2 Tbsp. red quinoa

14-oz (1/2 can) crushed tomatoes

salt and fresh pepper, to taste

2 Tbsp. chopped fresh basil (or 2 tsp. dried)

DIRECTIONS:

Cook the Spaghetti Squash using your favorite method. Here are a few that I use a lot because they're quick:

Pressure Cooker Method: I first learned of this method on Pressure Cooking Today. It works great and I love it because it's so fast and easy. Place the spaghetti squash and 1-1/2 Cups water in the pressure cooking pot. Cook 10 minutes on high pressure. Use a quick pressure release and carefully open cooker. If squash is still firm, replace the lid and cook another minute or two until the squash is tender. Then remove squash carefully from the pressure cooker. When cool enough to handle, cut squash in half.

Microwave Method: Use a sharp knife to cut squash in half lengthwise. Place cut sides up on a microwave safe plate and cover with cling wrap. Microwave on high for 8-10 minutes or until tender. Allow to cool enough to handle before unwrapping.

While the squash is cooking, combine the ricotta cheese, Parmesan cheese and parsley in a small bowl.

In a large deep frying pan, heat oil and add onions and garlic; saute on medium-low heat for 3-4 minutes, until soft. Add the sausage and cook until browned and cooked through. When cooked, add the crushed tomatoes, red quinoa, salt and pepper to taste, and dried basil (if using). Reduce heat to low and simmer for 20-30 minutes, adding fresh basil at the very end.

Preheat oven to 400 F. When spaghetti squash is cooked and cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands. Reserve the shells. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the shells and place on a baking sheet.

Top each spaghetti squash serving with 1 scoop ricotta cheese mixture, and a little mozzarella cheese.

Bake in 400 F oven for 20-30 minutes or until hot and the cheese is melted.

Recipe Source; Adapted slightly from Favorite Family Recipes