From my last post I am sure you have realized that I discovered Spaghetti Squash and I needed to use up all the leftover squash before it went bad in the fridge. I found a recipe for Spaghetti Squash here at Fort Mill SC Living and thought I would give it a try. Mine however is slightly different so will be posting up the recipe here as well.
I love my vegies now so had to throw in a fair few as well as the one called for in the original recipe.
Spagetti Squash Lasagna (original by Fort Mill SC)
1 Medium spaghetti squash, cooked and prepared
500g lean beef mince
1 medium carrot, cubed
1/2 zucchini, cubed
1 cup kale, chopped
4 mushrooms, sliced
1/2 onion, chopped
1 can tomatoes
1 small tub tomato paste
1/2 cup beef stock
1 clove garlic
olive oil (I didn't use)
60g light tasty cheese
2 TBS flour
nutmeg - dash
Preheat oven to 180/350 degrees.
Heat up a frying pan and add Spaghetti squash and cook on medium heat for 2-3 minutes until slightly brown. Remove from heat and set aside.
In same pan add carrot, zucchini, mushroom and onion and cook for 3mins until slightly tender. Add mince and beef stock. Cook until meat browns. Add garlic, tomato paste and canned tomato. Simmer all ingredients for 15-20mins until the liquid has reduced.
In a saucepan melt butter and add flour 1 tablespoon at a time. Whisk both until smooth. Add milk slowly and whisk until thickened. Add tasty cheese until melted. Throw in your dash of nutmeg.
In a square baking dish put in 1/3 of the meat sauce and add all of the spaghetti squash. Top the squash with 1/2 your cheese sauce. Add the rest of the meat sauce and the rest of the cheese.
I actually added only 2/3 of the squash and then add 1/3 on top of the bulk of the meat sauce so it was - meat, squash, cheese sauce, meat, squash, cheese sauce.
OMG this was so yummy. If you wanted to cut down the calorie count don't add the beef mince - it will cut you calories by nearly 150 cals. Enjoy.