I have a theory: Most people enjoy the season they were born in the most. It’s definitely true for my solider and I: His birthday is in October; mine is in September. We both just love fall. In fact, we’re already planning our Halloween party (a murder mystery dinner this year – I can’t wait!) and hording books to read together on the back porch once it cools off outside!
Alright, so where am I going with this? I’ll explain: it may still be brutally hot in my current home state of Florida but in my heart, I’ve already moved on to fall. Hence my rounding up of squash, planting pumpkins, drinking spiced tea and listening to James Taylor! I just cannot wait for the days to cool off and the leaves to change their colors… oh wait. That ain’t happening in my neck of the woods
On to my recipe: this Spaghetti Squash Lasagne just happened. I didn’t plan for it. I had a hankering for spaghetti squash, there was some leftover zucchini and our household is never short of cheese! It came together beautifully. So much so that I made the effort to make it a second time and actually take notes while cooking.
Of all the ingredients and spices you find in this recipe, promise me you won’t omit the following: nutmeg. I know it’s just a spice and I know you’re tempted to just leave it out if it’s not already on your shelf… I know because that’s how I operate, too! However, what makes this lasagne so flavorful is nutmeg. Seriously. Spaghetti squash and nutmeg are a match made in heaven!
Spaghetti Squash Lasagne (grain free)Recipe by: Rose – The Clean Dish Yields: 4 portions Prep time: 30 mins | Cook time: 30 mins
Ingredients for tomato sauce¾ cup onion, diced 3-5 cloves garlic, crushed 1 packet (750 g /27 oz) chopped tomatoes (I use these) ½ teaspoon crushed red pepper 3 teaspoon dried basil 1 teaspoon oregano 1 bay leaf salt, pepper heat stable oil or butter for cooking
Ingredients for lasagne3 cups of baked spaghetti squash (roughly 1 medium spaghetti squash) 1 large zucchini 8 oz grated cheese ½ teaspoon nutmeg salt, pepper
- Preaheat oven to 350F and line a baking tray with parchment paper. Cut spaghetti squash in half (lengthwise) and scoop out the strings and seeds. Place squash face down on baking tray and bake for about 30-45 mins or until tender. (If you are new to making spaghetti squash, watch this tutorial)
- For the sauce, use a medium size pot and heat up oil or butter. Add onions and sautée for about 2-3 minutes; keep stirring. Add garlic and cook for another 1-2 minutes then pour in diced tomatoes.
- Add crushed red pepper, basil, oregano, salt and bay leaf and cook for about 20 minutes over medium heat or until sauce thickens slightly (it’s important to cook out some of the water so the lasagne won’t be watery!)
- In the meantime, slice zucchini lengthwise (I used a mandoline slicer like this) into 1/8 inch slices.
- Once the spaghetti squash is cooked, shred the inside of the squash with a fork (again, this tutorial is very helpful) into a strainer. Gently press down on the spaghetti squash to drain out some of the liquid.
- Mix 3 cups of spaghetti squash with about 2/3 of the grated cheese, nutmeg, salt and pepper and set aside.
- In a 2 qt (1.9l) baking dish, build your lasagne. Start by covering the bottom of the dish with zucchini slices, spread half of the spaghetti squash mix on top and finish with half of the tomato sauce; repeat. Finish by adding left over zucchini slices (if you have any) on top and add the remaining 1/3 grated cheese.
- Bake for about 25-30 mins.
- Serve with Parmesan cheese and enjoy!