Well again, it has been a while since my last update on life, and there have been quite a few changes! I went from a Miss to a Mrs! One of the best decisions ever. But that story is for another blog.
Today I just wanted to post a quick recipe that Zach and I tried this week that turned out stellar! One of my newest favorites is spaghetti squash, and this is my favorite way I've had it so far.
Spaghetti Squash Lasagna
2 spaghetti squashes, cut in half lengthwise, seeds removed
1 Tbsp EVOO (extra virgin olive oil)
1 head garlic
1 lb. spicy sausage
1/2 sweet onion, chopped
1 bay leaf
1 tsp. thyme
1 tsp. sage
1 Tbsp. basil
1/2 tsp. salt
1/2 tsp. ground black pepper
28 oz. crushed tomatoes
1 cup water
3 Tbsp. butter
3 Tbsp. flour
1 1/4 cup milk
1/8 tsp. nutmeg
1 cup shredded provolone cheese
- Preheat oven to 400 degrees
- Remove the outer layer of the whole garlic head, leaving each clove in place. Cut a small piece from the top of each garlic clove. Place the garlic head onto a small piece of foil. Drizzle the top of the garlic head with a 1/2 Tbsp of olive oil, sprinkle with a dash of salt and pepper. Wrap loosely with foil, bake 45 minutes. After cooked, remove garlic cloves into a bowl (squeeze out of layer), and mash. Set aside.
- Drizzle the cut and seeded squash with olive oil, sprinkle with salt and pepper. Place cut side down on a baking sheet, bake 30 to 45 minutes, until just tender. Remove, let cool for a few minutes and scrape out the squash strands into a bowl. Leave a small layer of the squash (aka don't scrape all the way to the bottom because you will be layering your lasagna back in the shells)
-Reduce oven to 350 degrees.
-White spaghetti squash cooks, Heat 1 Tbspn EVOO over medium heat in a deep skillet or a medium pot, add onion, bay leaf, thyme, and sage. Cook about 5 minutes, until soft. Push to the side of the pan, increase the heat to medium high, add one more Tbspn EVOO. Place sausage in center, brown.
- Add tomatoes, basil, and water. Simmer, stirring occasionally until thick (15- 20 minutes). Discard the bay leaf, remove from heat, stir in mashed garlic.
-In medium sauce pan, melt butter over medium heat. Add flour, whisk constantly for 1 minute. Whisk in milk and simmer for 2 minutes, while whisking. Remove from heat, stir in provolone, season with nutmeg, salt and pepper. Let cool, stirring occasionally. (side note...this sauce is DELISH!)
-Take the squash shells, put a layer of meat sauce in the bottom, then a layer of spaghetti strands. Layer with the cheese sauce, then a layer of spaghetti strands. Add another layer of meat sauce, and cheese sauce. Top with shredded provolone cheese.
-Bake 20 to 30 minutes at 350 degrees until the cheese browns. Remove and let sit for 5 minutes.
ENJOY!
Today I just wanted to post a quick recipe that Zach and I tried this week that turned out stellar! One of my newest favorites is spaghetti squash, and this is my favorite way I've had it so far.
Spaghetti Squash Lasagna
2 spaghetti squashes, cut in half lengthwise, seeds removed
1 Tbsp EVOO (extra virgin olive oil)
1 head garlic
1 lb. spicy sausage
1/2 sweet onion, chopped
1 bay leaf
1 tsp. thyme
1 tsp. sage
1 Tbsp. basil
1/2 tsp. salt
1/2 tsp. ground black pepper
28 oz. crushed tomatoes
1 cup water
3 Tbsp. butter
3 Tbsp. flour
1 1/4 cup milk
1/8 tsp. nutmeg
1 cup shredded provolone cheese
- Preheat oven to 400 degrees
- Remove the outer layer of the whole garlic head, leaving each clove in place. Cut a small piece from the top of each garlic clove. Place the garlic head onto a small piece of foil. Drizzle the top of the garlic head with a 1/2 Tbsp of olive oil, sprinkle with a dash of salt and pepper. Wrap loosely with foil, bake 45 minutes. After cooked, remove garlic cloves into a bowl (squeeze out of layer), and mash. Set aside.
- Drizzle the cut and seeded squash with olive oil, sprinkle with salt and pepper. Place cut side down on a baking sheet, bake 30 to 45 minutes, until just tender. Remove, let cool for a few minutes and scrape out the squash strands into a bowl. Leave a small layer of the squash (aka don't scrape all the way to the bottom because you will be layering your lasagna back in the shells)
-Reduce oven to 350 degrees.
-White spaghetti squash cooks, Heat 1 Tbspn EVOO over medium heat in a deep skillet or a medium pot, add onion, bay leaf, thyme, and sage. Cook about 5 minutes, until soft. Push to the side of the pan, increase the heat to medium high, add one more Tbspn EVOO. Place sausage in center, brown.
- Add tomatoes, basil, and water. Simmer, stirring occasionally until thick (15- 20 minutes). Discard the bay leaf, remove from heat, stir in mashed garlic.
-In medium sauce pan, melt butter over medium heat. Add flour, whisk constantly for 1 minute. Whisk in milk and simmer for 2 minutes, while whisking. Remove from heat, stir in provolone, season with nutmeg, salt and pepper. Let cool, stirring occasionally. (side note...this sauce is DELISH!)
-Take the squash shells, put a layer of meat sauce in the bottom, then a layer of spaghetti strands. Layer with the cheese sauce, then a layer of spaghetti strands. Add another layer of meat sauce, and cheese sauce. Top with shredded provolone cheese.
-Bake 20 to 30 minutes at 350 degrees until the cheese browns. Remove and let sit for 5 minutes.
ENJOY!
