stuffed spaghetti squash: lasagna style

It’s a good feeling to still be using up goods from the garden harvest — squash will actually last quite a long time when stored in a  cool, dry place. (thanks Mamasita!)

If I could get away with it, I would eat pizza every single day. Or lasagna.

No joke.

Or anything Italian for that matter.

Time-out story: I’ve heard Italy can be easier to navigate gluten-free than many other countries, anyone been? It’s on my life list. I’ll get there someday.

But for now… I’ll keep coming up with ways to “healthify” my addiction to Italian foods.

Who’s with me?

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Stuffed Spaghetti Squash

1 spaghetti squash

1 lb Italian sausage (we like to mix spicy & sweet)

2 cups of your favorite pasta sauce (or see the simple sauce recipe below)

2 tablespoons fresh basil

½ cup ricotta cheese

½ cup shredded mozzarella cheese (plus extra for topping)

Olive oil

salt & pepper

Roasting the squash

Pre-heat oven to 400 degrees. Wash spaghetti squash, cut off stem and slice squash lengthwise. Scoop out the seeds and gunk. (save the seeds and roast them!) Brush with olive oil, season with salt and pepper, and place in baking dish (9×13 works well) with a little water in the bottom of the dish — as the squash cooks, you can add more water if it dries up. Roast for 45-60 minutes, depending on squash size, or until inside is soft and easily “fluffs” with a fork. It will look like very tiny spaghetti noodles… hence the name, cool huh? :)

While squash is roasting, brown Italian sausage in large skillet over medium heat. Remove sausage from the pan and set aside, but SAVE the drippings in the pan for the next step.

If you are using a jar sauce, add that to the pan now and simmer.  If you chose to make the super simple sauce recipe below, use the drippings in the pan instead of the olive oil to start your sauce.  Add the sausage back into the sauce.

In a bowl, combine the ricotta, mozzarella, and fresh basil, set aside.

When squash is tender, remove from oven and using a fork, scoop, fluff, flake, scrape, whatever you’d like to call it, to get the inside of the squash to look like spaghetti noodles. You don’t have to get at ALL of the squash, you can scoop more later when you get to the bottom after it’s been filled and you’re enjoying it for dinner.

Now we FILL THEM! Start with a scoop of the red sauce, followed by a layer of the cheese mixture, (you can add extra mozzarella on each layer too!) and repeat the layers until you’ve over filled your squash, ending with a layer of red sauce and then topping them with mozzarella. Trust me. Over fill ‘em.

Turn the oven to broil and put them back in to brown up the cheesy top.

EnJOY.

xoxo

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Simple Red Sauce

1 small yellow onion, diced
1 stalk of celery, diced
3 basil leaves, chopped
1 large can crushed tomatoes
4 oz tomato sauce
2 garlic cloves, minced (I use a garlic press)
2-3 tablespoons olive oil
salt and pepper

Heat olive oil over medium-high heat. 

Add onion and celery and sauté for 4-5 minutes, until they start to soften. Add garlic and sauté 30 seconds, stirring frequently. Stir in tomatoes and tomato sauce. Season with salt & pepper. Reduce heat and simmer while roasting squash, add fresh basil at the end of cooking. 

 

This recipe is part of Gluten-Free Wednesdays, be sure to check out all of the recipes each week!

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20 thoughts on “stuffed spaghetti squash: lasagna style

  1. After you have scraped the noodles, is it going to look like a bowl of noodles and then you fill the squash with noodles sitting in the center? sorry a little confused I want to make this for my family.

  2. Pingback: 57 Gluten Free Lasagnas Recipes | Daily Healthy Tips

  3. Can’t wait to try this! When you say “large can” of crushed tomatoes for the sauce, how “large” are we talking? I have a 28 ounce can…is that too big? (Just wondering because I know if I don’t make the sauce, it only calls for 2 cups of jarred sauce, so I’m thinking that’s too much?)

  4. Do you usually stringify [a completely made up term haha] your spaghetti squash before filling it? Or do you just kind of do that as you go? This looks so yummy, I’m sure my husband would approve!

  5. Hi Sarah, I found your blog today through a link from your newspaper interview, while looking for a recipe for a GF cornmeal cake … how’s that for indirect? And I thought I would answer your question about eating GF in Italy … it’s everything you have ever heard, and more … so easy! There is a higher percentage of Celiacs in Italy than in most other countries, and virtually any/every restaurant is prepared to accommodate your GF diet, with extremely delicious foods. Some are naturally gluten free, and others use gluten free pastas, breads, etc. Even the smallest mom and pop restaurants — and gelato stands, chocolate stores, pizzerias, etc. — will happily feed you well, even if they do not have an official gluten free menu, and even if they do not speak English. Simply say “Io sono celiaco” (I am Celiac) or “senza glutine” (no gluten), and you will be greeted by smiling faces who will either point out what you can safely eat, and/or will make something special just for you (for example, you might end up with a platter of GF sausages and cheeses served with salad, or they might make you a special risotto or a quiche with a risotto crust). Another option when dining it Italy is to bring your own box of GF pasta to a restaurant with you (available in grocery stores and drug stores), and they will cook it and serve it with any of their GF sauces, in fresh water to avoid cross contamination.

    I was diagnosed 2 years ago, and my husband — like your’s — decided to go GF with me, as we both love to cook and we have a large year-round organic garden. Last May, we spent a week in Lucca, Italy, taking a cooking class from Shauna & Dan Ahern (glutenfreegirl.com), sponsored by Jovial Pasta. We had a fabulous time, made many new friends — American and Italian — and completely fell in love with Italy. We are going back this June for a second class, taught by Carla Bartolucci, the owner/founder of Jovial Foods, and this time we will have an extra week to travel and see more of Italy. Carla is like family to us, and we are really looking forward to another fabulous week in a 300 year old villa, cooking in the most incredible kitchen I have ever cooked in. You can see the kitchen, and the wonderful people we cooked with, in this 90 second video made by our friends Debra & Rod Smith (smithbites.com): http://www.youtube.com/watch?v=P6NapJIaVCE&feature=youtu.be

    I have rambled long enough, lol, but I will be back to visit often, and will let you know when my own GF blog is finally online.

    Warmest wishes for a happy healthy year!

    Victoria

    • Hi Shirley!

      YES! It’s the perfect combo. (and keeps my cravings for pizza and past everyday under control!) ;) And you could most definitely go meatless and get creative with your favorite additions — spinach, mushrooms, eggplant, all kinds of options! Have a great weekend. xoxo

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