I received a spaghetti squash in my CSA box this week and searched a few options online... Combining a few recipes was a huge hit! The kids hope we get another spaghetti squash next week for a repeat dinner!
Spaghetti squash, sliced lengthwise with seeds removed
Mozzarella or Provolone cheese
Bake squash at 350*, cut side down in pan, for 30 minutes, or until tender.
When squash is tender, use a fork to "shred" the squash into spaghetti-like strands; set aside momentarily but reserve shells!
Spread a little sauce in the bottom of each shell. Layer with squash, cheese, more sauce, etc. until you have exhausted the squash and can end with cheese.
Place back in pan to bake for another 15 minutes or until cheese is melted and "lasagna" is warmed through.
If I have labeled a recipe as GlutenFree
or Dairy Free but it appears to have those ingredients in it... that
means the recipe is still delicious with substitutes/replacements. Ex:
soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce),
all-purpose gluten free flour (Better Batter is my favorite), etc.
Please check your individual ingredients to be sure they are GF or DF,
if that is what you need.