February 29, 2024
Baked Lasagna Spaghetti Squash
This is a fabulous take on lasagna. The true Italian in me would never call this lasagna, but it kills the craving for something heavier and keeps it light. Plus its EASY. use this as the base recipe and add things like sliced pepperoni, ground cooked turkey meat, or sauteed mushrooms.
Remember that energetically this squash holds nurturing powers, and the cheese is joyful energy. This is a great meal to make for any Full Moon as it celebrates Mothering energy, so make it when you need a little spiritual hug.
1 large spaghetti squash 1 Tablespoon Roasted Garlic Infused Olive oil 1 jar Roasted Garlic Pomodoro sauce 8 oz ricotta cheese 8 oz shredded mozzarella cheese
Preheat the oven to 425 degrees Carefully cut open the squash using a large knife. Cut lengthwise, slowly being very carful. This may take a few tries. Scoop/scrape out the seeds and any attached stringy flesh. Coat the squash halves in Roasted Garlic olive oil and put them on a baking sheet cut side down. Roast for 60 minutes. Remove from oven and let cool about 10 - 15 minutes. Using a fork scrape out the inside of the squash in strings like spaghetti. Be sure to keep the skin of the squash intact like a bowl. Mix the squash together with sauce, and about half the mozzarella cheese. Scoop the mixture back into the squash "Bowls" and top with dollops of Ricotta cheese, and more mozzarella. Put them back on the baking sheet and cook at 425 for an additional 20 minutes until cheese begins to bubble and melt. Remove from oven and top with grated parmesan cheese and basil leaves if desired.