November 05, 2011

Spaghetti Squash Lasagna - A NEW Classic

I often hear comments from people about how difficult it would be to eat gluten-free.  I remember over two years ago when I thought the same thing.  Perhaps some people cannot imagine a morning without toast or cereal and milk?  There are alternatives to the 'typical' Canadian breakfast, but it requires people to think outside the box.  There are also alternatives to our typical suppers as well.  This recipe is not new to most people who eat gluten-free, but for those of you who are new to the world of GF eating it is a great recipe that still provides the satisfaction of regular lasagna.

We woke up yesterday morning to snow and a winter chill in the air.  It was dark and quite gloomy until the sun started to rise.  I returned home from work and the snow had not melted.  I needed something warm and comforting for a chilly night.

Regular lasagna is a classical combination of sauce, cheese and noodles.  The potential for something equally delicious, but gluten-free is possible.  I was able to make this healthier version of lasagna in less than an hour.  I arrived home at 4:40 and it was baking in the oven by 5:30.  Take the time to create this true comfort food and enjoy the cheesy, delicious and healthy alternative.  

Spaghetti Squash Lasagna

Medium sized Spaghetti Squash
1 cup fresh spinach
1 cup grated cheese (mozzarella, marble, parmesan)

Meat Sauce

1 tbsp. butter
1/4 cup chopped red onion
3 spicy italian sausages (remove meat from casing)
2 lbs. ground beef
1 tbsp. marinara spice mix (Epicure
1 tsp. salt
1/2 tsp. pepper
796 ml canned diced tomatoes
796 ml canned crushed tomatoes

Preheat oven to 400'F.  Cut the spaghetti squash in half and remove seeds.  Place the halves squash side down on a baking sheet.  Pour 1/2 cup of water on the baking sheet.  Place in oven and bake for 45-60 minutes or until squash is soft.  While the squash is baking, create the meat sauce.

In a large sauce pan, melt the butter over medium heat.  Add chopped onion and sautee until translucent.  Add sausage meat and ground beef.  Brown meat mixture.  Add spices to meat mixture and toss to evenly coat.  Add both cans of tomatoes and stir to mix.  Simmer on low heat for 30 minutes (or until spaghetti squash is cooked). 

Remove squash from oven once soft.  Using a fork, remove the inside part of the squash and place into a 11"x13" rectangular baking dish.  Place 1/2 cup of grated cheese on top pf the squash.  Cover with the fresh spinach and then meat sauce.  Place remaining cheese on top. 

Bake for 30 minutes at 350'F.  Remove from oven and let stand for about 10 minutes.

1 comment:

  1. Hi Alyssa - can you freeze this dish successfully?