A new favorite - with a couple of variations.
Baked Spaghetti Squash, Lasagna Style
Recipe By :
Serving Size : 8 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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1 spaghetti squash -- halved lenghtwise and seeded
2 tablespoons minced garlic
28 ounces stewed tomatoes
1 tablespoon dried basil
1 onion -- chopped
15 ounces black olives -- chopped
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese
3/4 pound lean ground beef
Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
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Per Serving (excluding unknown items): 302 Calories; 21g Fat (61.0% calories from fat); 16g Protein; 14g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 750mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat.
NOTES : Original recipe called for no meat, plus 1 beef flavored bouillion cube. Obviously, that changes the calories, etc. the cheese is not strictly paleo, but it's close. also, I cooked the squash in the microwave so that cut the cooking time a lot.
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