Final night time’s quarantine kitchen meal was a layered Spaghetti Squash Lasagna kind state of affairs. It was scrumptious and I am trying ahead to lunch leftovers. I am going to attempt to publish a couple of concepts in case individuals want some inspiration. It’s also possible to take a look at my Pinterest page.
Shelly’s Spaghetti Squash Lasagna
1 Spaghetti Squash, cooked
Salt and Pepper to style
half of teaspoon Oregano
three/four to 1 cup Tomato Sauce (I used storebought Rao’s Tomato Basil)
1 cup Ricotta Cheese (I used complete milk)
1 Egg, crushed
1/four cup Parmesan, grated
1 teaspoon Oregano
1 teaspoon Basil
half of teaspoon Garlic Powder
a couple of twists of Black Pepper
1/four cup Mozzarella Cheese, shredded
Half and deseed the spaghetti squash. OVEN: Place open finish down on a Pyrex baking dish, pour 1/four cup of water in dish. Cowl with foil. Bake in a 400-degree oven for about 40 minutes or MICROWAVE: Place open finish down on a Pyrex baking dish, pour 1/four cup of water in dish and microwave for 15 minutes or so. You need a fork to insert simply. Permit to chill barely. Use two forks to shred the flesh of the cooked squash into “spaghetti.” Add salt and pepper to style, half of teaspoon of oregano. Unfold evenly in a deep-dish pie plate or casserole dish.
Unfold tomato sauce on high evenly. Combine collectively remaining elements (besides Mozzarella) until effectively mixed and unfold evenly over the tomato sauce layer. Prime with Mozzarella. Place in a 400-degree oven for 30 minutes. I broil the highest for about 2 minutes extra to get little golden brown cheese spots.
Hope you and everybody you like is wholesome and stays that approach. Chat quickly.