Spaghetti Squash & Spinach “Lasagne”

This recipe uses Spaghetti Squash instead of lasagne noodles.  Bake the squash in advance if possible.

Heat the oven to 350.  Cut 1 large or 2 small spaghetti squash in half width-wise and scoop out the seeds and seed membranes. Place face down on a baking sheet and bake for 50 minutes, or until very tender.

Allow the squash to cool, then scoop out the flesh of the squash and use a fork to fluff it into strands, drizzling a little olive oil over it as you do.  Place the squash in a colander and allow any liquid to drain out.

Clean 1 leek and dice.  Mince 2 cloves of garlic.

Remove the stems from 1 bunch of Spinach, then rinse several times in a water bath until the water is clean.  Drain and spin dry.  Chop roughly.

Heat 2 T. olive oil in a large skillet and add the leeks.  Saute until they are tender.  Add the garlic and cook for another 2 minutes, then add the spinach and cook just until it wilts. Turn off the heat and add 1/2 C. ricotta cheese and the squash, plus a generous amount of salt and pepper.

Cover the bottom of a 9 x 12 baking dish with your 1 1/2 C. of your favorite marinara sauce OR 1/2 C . of pesto.  Make a layer with the spinach/spaghetti squash mixture.  Finally, top with 3/4 C. grated mozzarella and 1/2 C. grated parmesan.

Raise the oven heat to 425 and bake for 20 minutes, then turn the oven to “Broil” and brown the top so the cheese is nicely browned.


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