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Spaghetti Squash Lasagna Style Recipe

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This recipe for Spaghetti Squash Lasagna Style, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracy Schopmeyer - Bellevue
Added: Wednesday, April 8, 2009


1/2 Spaghetti squash, halved lengthwise and seeded
1/2 onion, chopped
1 tbsp. minced garlic
1 (14 oz) can stewed tomatoes
1 1 /2 tsp. dried basil
1/2 cube vegetable bouillon
black pepper to taste
1/2 (15 oz) can black olives, chopped
1/2 c. shredded mozzarella cheese
1/2 c. shredded Parmesan cheese

Preheat oven to 350F. 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 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 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.

Footnote: If you like, place the seeds on the same baking sheet as the spaghetti squash, sprinkle with garlic salt, roast until done, about 30 minutes. Use them as appetizers.

Personal Notes:
Personal Notes:
Believe it or not....this was a huge hit with my students!




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