Ingredients: |
Ingredients: one 2 1/2 to 3 lb. spaghetti squash, halved lengthwise and seeded
1/4 c. water
2 T. extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
10 oz. mushrooms, sliced
2 c. crushed tomatoes
1 t. Italian seasoning
1/2 t. ground black pepper, divided
1/4 t. crushed red pepper
1/4 t. salt, divided
1/4 c. grated Parmesan cheese
1 c. shredded part-skim mozzarella cheese, divided
1/2 c. part-skim ricotta cheese
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Directions: |
Directions:1. Position rack in upper third of oven; preheat oven to 450º.
2. Lightly spray a large rimmed baking sheet with non-stick spray. Place squash cut-side down. Lower oven temp to 400º and bake until tender about 40 - 50 minutes.
3. While squash is baking, heat oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to soften, 3 to 4 minutes. Add mushrooms and cook, stirring, until the vegetables are tender and starting to brown, about 5 minutes more. Add garlic and cook another minute but not long enough for garlic to brown. Add tomatoes, Italian seasoning, 1/4 t. pepper, crushed red pepper and 1/8 t. salt. Cook until heated through and the flavors have blended, 1 to 2 minutes. Remove from heat and cover.
4. Use a fork to scrape the squash from the shells into a large bowl. Stir in Parmesan, the remaining 1/4 t. pepper and the remaining 1/8 t. salt. Place the shells cut-side up on a large rimmed baking sheet. Spoon one-fourth of the squash-Parmesan mixture into each shell. Layer one-fourth of the tomato mixture on top, then sprinkle 1/4 c. mozzarella into each shell. Dollop 1/4 c. ricotta over the mozzarella. Repeat with the remaining squash mixture, tomato sauce and mozzarella.
5. Bake the squash lasagnas for 15 minutes. Turn the broiler to high and broil, watching carefully, until the cheese starts to brown, 1 to 2 minutes. Cut each lasagna in half to serve. |
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