Today I bring you probably the most delicious recipe I have ever made. Seriously. I came up with the idea randomly a couple of weekends ago, right after I had woken up. I miss lasagna, and zucchini noodles just don’t cut it for this girl. We had made a sweet potato lasagna once, a few years ago, which was AMAZING, but for some reason we never made it again. Well, I decided I was going to try and make one, but this time using spaghetti squash. The result is seriously delicious, and you guys HAVE to try it! I used cheese in ours, but you could try it using a dairy-free substitution or no cheese at all. I know it will be tasty either way.
In other news, Tom and I bought a bed today! We have been sleeping on the couch or our deflated air mattress for the past 3 months…. It was time. It’s getting delivered tomorrow, and I really hope I notice an increase in energy from being able to sleep through the night better. We shall see!
I never got to tell you all about Carmel and Monterey! We had SUCH a great time 🙂 It was super duper relaxing, the weather was gorgeous, and it really wasn’t too crowded (except for the aquarium). The found some great eateries and an awesome local winery. I HIGHLY recommend Allegro’s Pizzeria if you are ever in Carmel. They serve HOMEMADE gluten free pizza, that is LOADED with toppings. Definitely not Paleo, but still a better option than standard pizza. I wish they had a location closer to our home!
Well onto the recipe! Let me know if you try it (because you need to) and how it comes out!
Spaghetti Squash Lasagna Recipe
3-4 cups of cooked spaghetti squash (2 medium squashes)
1 pound grass-fed ground beef
1/2 an onion, diced
2 cloves garlic, minced
15 ounces of your favorite tomato sauce (we used Muir Glen Organic’s “Garlic Roasted Garlic”)
1/4 cup of Cabernet Sauvignon
10 slices of havarti cheese
1/2 tsp of garlic powder
1/4 tsp dried Italian seasoning
sea salt and black pepper
To cook the spaghetti squash, cut in half lengthwise and place cut side down onto baking sheets. Place into a preheated 425° oven for 1 hour. Once the shell can be easily poked with a fork, remove from the oven, scoop out the seeds and pulp, and remove the squash strands with a fork to a large bowl.
While the squash is cooking, prepare the sauce. Heat a tablespoon of olive oil in a saucepan over medium heat. Saute the garlic and onion until fragrant and translucent, then add in the beef. Cook the beef mixture until browned and no pink remains, then add in the wine carefully. Continue cooking for another 2-3 minutes, and then add in the tomato sauce and seasonings to taste. I use less sauce than normal, because the spaghetti squash will release a little liquid in the oven (which can cause the lasagna to be watery), but add as much or as little as you like. Let this simmer for approximately 10 minutes.
While the sauce is simmering, it is time to squeeze as much liquid out of the squash as possible. This is a tedious step, however, it makes ALL the difference. This is the key to not having soupy lasagna. To do this, first make sure your hands are clean (which they should be already since you are cooking, but wash ’em again!). Take small handfuls of spaghetti squash and ring them out in a paper towel or cheese cloth over the sink. Once you’ve gotten most of the moisture out, flatten out each handful into a little disk and set aside. These patties of squash are going to act as our lasagna noodles! Continue this process until all the squash is in patties.
Now, time to assemble! Preheat oven to 375°. Grease a 9X13 baking dish with a little olive oil, and spread a little sauce over the bottom to prevent the squash from sticking. Spread a layer of squash patties over the sauce, just like in the picture above. Layer on some more sauce, being quite generous, and then a layer of cheese. Repeat until you have used all your squash. Top it all off with more sauce and some cheese, and then cook in the oven for 20-30 minutes or until the cheese is browned and bubbly. Let cook for 5-10 minutes before serving. Enjoy!