When I discovered spaghetti squash it was like a dream come true. You mean I get to enjoy “spaghetti” just as much as before but without all the carbs? Yes, please.
I was so excited I even planted some in my garden. Sadly, it’s not super tolerant to the squash vine borer so it didn’t last long. But I am thankful it is available in our local grocery stores so I can get my fix.
Recently I stumbled upon this recipe on Ari’s Menu for Lasagna Stuffed Spaghetti Squash and thought it sounded like great idea…a little twist to the usual spaghetti. I modified her recipe a little bit, but here is the basic idea.1 Roast the spaghetti squash. If you have a favorite way to roast it, go for it. If not here is how I like to do it: Preheat oven to 375 degrees F. Cut the squash lengthwise and scoop out the seeds, keeping the skin intact. Rub some olive oil on the flesh-part of the squash and place face down on a parchment paper lined baking sheet. Bake for 45-60 minutes depending on the size of your squash, until it can be pierced easily with a fork. Turn over so the flesh is facing up and fluff up the inside with a fork.
I used a medium-sized spaghetti squash and I am pretty sure it would easily feed 6-8 people. We had leftovers for days (it’s just two of us) and it was delicious. Definitely a great way to mix it up, and a perfect meal for a large group.
For the full recipe, check out Lasagna Stuffed Spaghetti Squash on Ari’s Menu.
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