"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spaghetti Squash Lasagna Recipe

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This recipe for Spaghetti Squash Lasagna, by , is from The Fisher/Bagley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Fisher Stephens
Added: Wednesday, August 23, 2006


1 large spaghetti squash
1/2 lb ground beef
1/2 tsp dried whole basil
1/8 tsp garlic powder
1 (8 oz) can tomatoes, undrained
1 (6 oz) can tomato paste
1 (12 oz) carton cream-style cottage cheese

1 egg, beaten
1/4 tsp salt
1/4 tsp pepper
1/4 c grated parmesan cheese
1/2 lb sliced mozzarella cheese

In microwave oven, preheat whole squash 1-2 min. until it can be sliced lengthwise. Remove seeds and membranes. Place cut side down in 1/4 -1/2 C water and cook in microwave approximately 12 min. or until fork tender. Measure out 4 c of strands; set aside.

Cook ground beef in large skillet until brown, stirring to
crumble; drain off pan drippings. Add basil, garlic powder, tomatoes, and tomato paste; simmer, uncovered, 30 min or until thick, stirring occasionally. Combine cottage cheese, egg, salt, pepper, and parmesan cheese; mix well. Layer half each of squash strands, cottage cheese mixture, mozzarella cheese, and meat sauce in a lightly greased 12x8x2" baking dish. Repeat layers. Bake at 375 for 30 min; let stand 10 min before serving.

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