Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, spaghetti squash lasagna with broccolini. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Spaghetti Squash Lasagna with Broccolini is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Spaghetti Squash Lasagna with Broccolini is something which I’ve loved my entire life.
In this low-carb spaghetti squash lasagna recipe, garlicky broccolini, spaghetti squash and cheese are combined for a healthy take on a favorite casserole. This bakes right in the squash shells for a fun presentation. Serve with a big Caesar salad and some warm and crusty whole-grain bread.
To get started with this recipe, we have to first prepare a few components. You can cook spaghetti squash lasagna with broccolini using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Spaghetti Squash Lasagna with Broccolini:
- Make ready 2-1/2 to 3 lb spaghetti squash
- Make ready 1 t evoo
- Take 1 bunch broccolini, chopped
- Make ready 4 cloves garlic, minced
- Get 1/4 tsp crushed red pepper, optional
- Make ready 2 T water
- Make ready 1 c shredded Mozzarella cheese
- Take 1/4 c Parmesan cheese
- Take 3/4 tsp Italian seasoning
- Take 1/2 tsp salt
- Prepare 1/4 tsp black pepper
Micowave or bake a spaghetti squash. After filming my Spaghetti Squash video I Googled spaghetti squash recipes for a little recipe inspiration. I had loads of leftovers from two After you roast the spaghetti squash the rest of this recipe comes together easily. I used broccolini in this recipe but you could also use broccoli florets if.
Instructions to make Spaghetti Squash Lasagna with Broccolini:
- Position oven racks in upper and lower thirds; preheat oven to 450°F.
- Cook squash using either microwave or oven method. Cut in half lengthwise.
- In large skillet, heat oil. Add broccolini, garlic and red pepper. Cook, stirring frequently, for 2 min. Add water and cook, stirring until broccolini is tender. Transfer to large bowl.
- Use a fork to scrap the squash from the shells and add to broccolini mixture. Place squash shells in baking dish.
- Add in 3/4 cup cheese, 2 T Parmesan, Italian seasoning, salt and pepper. Mix well.
- Divide mixture between the two shells. Top with remaing 1/4 cup cheese and 2 T Parmesan.
- Bake on lower rack for 10 min. Move to upper rack, turn broiler to high and broil until cheese starts to brown, about 2 min.
A perfect vegetarian supper that's easy to make and freezer This Spaghetti Squash Lasagna is everything: Freezer-friendly, can be made ahead, perfectly portable, ideal for a potluck or a crowd, and makes. But spaghetti squash has its own merits! It's very mild-tasting — none of that "squashy" flavor that some folks don't like. It also has a very unique texture that's easy to love. Where most squashes get very soft after cooking, strands of spaghetti squash become tender, but stay distinct.
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