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    Spaghetti Squash Lasagna with Broccolini (TNT)

    pstarkoski
    pstarkoski
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    Spaghetti Squash Lasagna with Broccolini (TNT) Empty Spaghetti Squash Lasagna with Broccolini (TNT)

    Post by pstarkoski Thu Jun 30, 2016 2:48 am

    Spaghetti Squash Lasagna with Broccolini

    http://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 

    Ingredients


    • 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

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    Preparation

    [/size][list=yui_3_16_0_ym19_1_1466548246488_9530]
    [*]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.
    [/list]
    [size]

    Nutrition

    Per 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.



    Spaghetti Squash Lasagna with Broccolini (TNT) 5ef146fd982d6f2c1894af78ce1e6ff7


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