Spaghetti Squash Lasagna with Broccolinihttp://www.eatingwell.com/recipes/spaghetti_squash_lasagna_broccolini.html
From EatingWell: November/December 2014
In this low-carb spaghetti squash lasagna recipe, garlicky broccolini, spaghetti squash and cheese are combined for a healthy take on a favorite casserole. This bakes right in the squash shells for a fun presentation. Serve with a big Caesar salad and some warm and crusty whole-grain bread.
4 servings | Active Time: 30 minutes | Total Time: 40 minutes
- 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
- 1 tablespoon extra-virgin olive oil
- 1 bunch broccolini, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper (optional)
- 2 tablespoons water
- 1 cup shredded part-skim mozzarella cheese, divided
- 1/4 cup shredded Parmesan cheese, divided
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
[*]Position racks in upper and lower thirds of oven; preheat to 450°F.
[*]Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
[*]Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
[*]Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir 3/4 cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan.
[*]Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.
NutritionPer serving : 194 Calories; 11 g Fat; 5 g Sat; 5 g Mono; 20 mg Cholesterol; 13 g Carbohydrates; 12 g Protein; 2 g Fiber; 587 mg Sodium; 334 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1/2 vegetable, 1/2 lean meat, 1 medium-fat meat, 1 fat
Tips & Notes[/size]
- Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
Number of posts : 12501
Age : 70
Location : Boynton Beach, florida
Job/hobbies : crafts and cooking
Registration date : 2008-12-13
Permissions in this forum:You cannot reply to topics in this forum