Spaghetti Squash Lasagna

I recently decide to purchase and cook a spaghetti squash for the first time. I had tried a recipe at work that was pretty good and had a few others on Pinterest I wanted to cook. I thought I had heard Rachael Ray once say to put it in the microwave for a few minutes to make it softer so you cut it. I ended up cooking it that way because it was way faster. I’ll share with you two ways to cook this recipe. Using spaghetti squash in place of pasta is better for you. I think one half of a squash has only 40 calories. Plus, you get lots of natural vegetable vitamins.

You will be amazed just how much of this vegetable you can scrap out. A YouTube video I found also said they can last for 3-4 weeks on your counter before cooking too.

Spaghetti SquashSpaghetti Squash Lasagna Bowls from Pinterest
2 small spaghetti squash, cut in half and seeded
1 T. oil

1 lb. of ground turkey
1 T. oil
1 onion, diced
2 gloves of garlic, chopped
½ tsp. red pepper flakes
½ tsp. fennel seeds, crushed
1 can of crushed tomatoes
1 T. tomato paste (optional)
1 tsp. Italian seasoning
1 bay leaf
½ tsp. paprika
1 T. balsamic vinegar
salt and pepper
1 T. basil

1 c. low fat cottage cheese
1 T. basil
1 c. mozzarella

Bake squash face down for 30 minutes at 400 degrees. Meanwhile, cook your sauce. Fluff the inside of the squash. Stuff with cottage cheese and basil, then sauce, and top with shredded cheese. Broil for 2-3 minutes.

Notes:

  • I used a heart healthy jar sauce to save time. I also used ground beef instead of ground turkey.
  • I cut ten slits in the squash and placed in a microwave dish. It was probably about 2 lb. so I cooked it for 12 minutes, flipping halfway through. I left it rest for 5-10 minutes before cutting open and de-seeding. I cut the ends off making it easier to slice open.
  • Since the shell was too soft, I scraped out one side of the squash and placed in a baking dish and topped with ingredients. Then, I broiled it for three minutes.

Baked Cream Cheese Spaghetti

Spaghetti has been one of my favorite food since I was a kid. As you know, I’m a bit of a snob who really only loves my Great Grandma Reith’s recipe. During my Social Supper days, I did make a baked spaghetti recipe that I really enjoyed. Although this isn’t exactly the same recipe, I thought it turned out pretty good. I hope you enjoy this spin on a classic recipe.

cream cheeseBaked Cream Cheese Spaghetti from Pinterest
12 oz. spaghetti, cooked
1 lb. ground beef
1 (28 oz.) jar marinara sauce
1 tsp. Italian seasoning
1 clove garlic
8 oz. cream cheese
1/2 c. parmesan cheese

Brown ground beef. Add marinara sauce.  In a separate pan, cook spaghetti. Pour into bowl. Add cream cheese, seasoning, and garlic. Stir until cream cheese is melted. Lightly grease a 13 x 9 pan. Pour a little of spaghetti sauce in the bottom of the pan. Top with spaghetti mixture. Pour remaining sauce onto of spaghetti. Sprinkle with parmesan cheese. Bake at 350 degrees for 30 minutes.

Notes:

  • I halved the recipe and baked in my bubble and brown dish.
  • I used chopped garlic from a jar.
  • I used spreadable light cream cheese to make it melt easier.
  • You could omit the beef for my vegetarian friends. For my non-vegetarian friends, you could use ground sausage to make it more like a Cavatina recipe.
  • Fresh basil would be a great addition.

Mouth Watering Good

When I saw this recipe on Pinterest, it looked so good. I decided to cook it on a day I was off from work. Stupidly, it hadn’t occurred to me just how many hours it takes to thaw a loaf of frozen bread. Luckily for me, I saw a quick thaw method on the back of the package that worked wonders. Did you know if you preheat your oven to 200 degrees, shut it off, than put a pan of boil water on the rack below your dough it thaws in about an hour?

Another cool trick I learned was to place the dough on parchment paper and cover with saran wrap before rolling the dough with a rolling pin. It really prevents half your dough sticking to the rolling pin.

This recipe is so good – it’s like combining your spaghetti and garlic bread together with gooey, melted cheese. Your favorite will leave the table stuffed after just one slice.

Spaghetti BreadSpaghetti Bread
1 loaf of bread, thawed to room temperature
6 oz. spaghetti, cooked
1 c. marinara sauce
8 oz. mozzarella cheese, cut into 1/2 in. cubes
1 egg white
Parmesan cheese
Parsley flakes

Roll out dough to 12 x 16 inches and let sit for 10-15 minutes. Mix together spaghetti and sauce. Spread down center of dough. Top with cheese. Cut outside of dough 1 1/2 inches apart with 1/2 inch of filling. Braid bread crossing left to right til everything is covered. Brush with egg white. Sprinkle with Parmesan cheese and parsley. Bake at 350 degrees for 30-35 minutes.

Notes:

  • I added fresh basil and 1/2 lb. of ground beef to my recipe. You could easily change your recipe by using wheat bread dough, choosing a different flavor of spaghetti sauce, or added additional ingredients (mushrooms, garlic, oregano, sausage, etc.)
  • I thought it was a little full but it baked out OK. The next time I make it, I might do 4-5 oz. of spaghetti though since I added other ingredients.