Okay, where did the weekend go?
I swear like 5 minutes ago it was Friday and I was holding a cocktail, and now suddenly it’s Sunday night and I’m folding laundry and willing the vacuum to gather its cords and wheel itself back into the closet.
But at least there was lasagna! Really, really good lasagna, I might add.
You see, this isn’t your traditional layered pasta dish. It’s secretly filled with… wait for it… squash! Two kinds of squash! And I’d be willing to bet if you made this for your picky eater, they’d ask for seconds. Oh yea, it’s THAT good.
You’ll notice this recipe doesn’t call for ricotta or egg or cottage cheese, because while all those things are delicious, there not going to help you keep that resolution to fit back into your wedding dress, skinny jeans, or Letterman’s jacket #sadbuttrue So we’re going to do the healthy thing and swap out the cheese for spaghetti squash! Same moisture content but a fraction of the fat. Total win!
Bonus: Go vegetarian and replace the sausage with mushrooms. NOMS.
Spaghetti Squash Lasagna
(FTY Original – Makes an 8×8 pan)
5 links mild Italian sausage, uncased
1 small yellow onion, finely diced
1 tablespoon garlic, minced
1 teaspoon Herbes de Provence (optional, but amazing!)
salt and freshly cracked pepper to taste
1 16oz jar butternut squash pasta sauce (found at Fresh & Easy)
1 can Campbell’s Harvest Orange Tomato condensed soup
1 cup low sodium chicken broth
1 medium spaghetti squash (3lbs or so)
1 tablespoon olive oil
1 box lasagna noodles, broken according to pan dimensions
8oz mozzarella, shredded
4oz fontina, shredded
Heat the oven to 350F and using a sharp paring knife or metal skewer, pierce the spaghetti squash all over.
I’ve found spacing each prick about 2 inches from one another provides enough holes for the steam to escape, but not so much that all the liquid escapes. Place in a rimmed baking dish and bake for 90 minutes, flipping half-way. Set aside until cool enough to handle.
In a medium sized, heavy bottomed sauce pan, heat olive oil over medium-high heat until shimmering. Add in sausage and, using a spoon to break down into small chunks, cook until no longer pink.
Drain the sausage of excess oil, turn the heat to medium and add onion, garlic, salt, pepper, Herbes de Provence, and lightly brown the meat.
Rinse and repeat until you have three whole layers of sauce-pasta-cheese-squash, but whatever you do, end on a cheese. Wanna see how I did mine? To the schematic!