I love spaghetti squash. It's easy to cook, has a great texture, swaps out a bunch of my favourite carb-heavy pastas, and is packed with awesome nutrients. Here, I've turned them into lasagna boats using my homemade tomato sauce. The alternating layers of squash, sauce, and cheese are so comforting. I used pepperoni sticks in the sauce because they give it the most amazing smoky flavour and smell. You can use any meat you like, or skip it and go vegetarian.
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Yield: 4 servings
Ingredients:
Steps:
This page contains the following solutions.
Spaghetti squash is such a nutritious and low calorie substitute for pasta. Many recipes call for baking. I have found that after cutting the squash lengthwise, scooping out the seeds, and microwaving cut side down for about 10 minutes (depending on the size), it is perfectly done.
Remove seeds from squash. Place squash, cut side down, in microwave safe dish. Add water. Cover and microwave on 100% power for 10-14 minutes or until pulp can just be pierced with a fork.
Remove seeds and stringy pieces from center or squash. Discard. Cook each half of squash in microwave for 8 minutes. Will be VERY hot! When cool, use a fork to rake the insides of the squash.
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Cut squash in half lengthwise; discard the seeds. Place the squash, cut side down, on a microwave safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
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