The thing I don’t like about Americanized Italian food is that it can be so heavy. It’s great for sports team parties before big games. The high school volleyball team Kelly was on would have big pasta dinners the night before a game to ensure the girls were well fueled for the extended physical activity. While I do workout every morning, I don’t think I need carb loading to get through 20 minutes of Jillian Michaels or Cindy Whitmarsh and a touch of strength training! Authentic Italian dishes are more vegetable & fish based than our American versions.

Enter the spaghetti squash. Eric introduced Kelly & I to spaghetti squash a few years ago when Kelly was experimenting with gluten free meals. Kelly found this recipe that we have been making ever since. The best part is that without the traditional heavy lasagna noodles, I am free to enjoy more homemade garlic bread with the meal!

Spaghetti squash came to the USA from a Chinese seed company in 1936. The Chinese first cultivated it in 1890. Spaghetti squash became a popular garden item in the US during World War II when people were growing victory gardens due to food shortages. After the war, spaghetti squash fell back into obscurity when there were no longer food shortages, only to rise in popularity again in the 1960s as a natural alternative to processed foods. The spaghetti squash became a mainstream food item in the 1980s and is available year round now.

Spaghetti Squash Lasagna (adapted from Skinnytaste.com)

Serves 4-6

Ingredients:

• 2 cups marinara sauce
• 1 1/2 pound spaghetti squash (3 cups cooked spaghetti squash)
• 1 cup part-skim ricotta
• 8 teaspoons Parmesan cheese
• 6 ounces part-skim shredded mozzarella

Directions:

Roast the spaghetti squash:
Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet with the cut side up and sprinkle with salt and pepper.

A bit of salt & pepper go on the halves before the squash goes into the oven.

Bake the squash at 375° for about an hour or until the skin gives easily under pressure and the inside is tender. Remove the squash from the oven and let it cool for 10 minutes. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.

The spaghetti squash gets its name from the spaghetti-like strands that pull away from the skin.

In a 9 x 13 glass baking dish, ladle 1 cup of marinara sauce on the bottom of the dish. Top with the cooked spaghetti squash strands and spread them over the sauce evenly.

The l ayering begins.

Top the squash with the ricotta.

Lots of cheese in this dish!

Sprinkle most of the grated Parmesan and the mozzarella cheese on top of the ricotta, reserving a bit of the Parmesan cheese.  Add the remaining sauce then sprinkle the reserved cheese over the sauce.

Top with as much sauce as you like.

Cover the dish with foil and bake for 15 – 20 minutes, or until the cheese is melted and the edges begin to bubble. Remove the foil and cook for an additional 5 minutes.

A healthier version of lasagna!

Viva Italia!  ~Linda

Spaghetti Squash Lasagna (adapted from Skinnytaste.com)

Serves 4-6

Ingredients:

• 2 cups marinara sauce
• 1 1/2 pound spaghetti squash (3 cups cooked spaghetti squash)
• 1 cup part-skim ricotta
• 8 teaspoons Parmesan cheese
• 6 ounces part-skim shredded mozzarella

Directions:

Roast the spaghetti squash:
Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet with the cut side up and sprinkle with salt and pepper.

Bake the squash at 375° for about an hour or until the skin gives easily under pressure and the inside is tender. Remove the squash from the oven and let it cool for 10 minutes. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.

In a 9 x 13 glass baking dish, ladle 1 cup of marinara sauce on the bottom of the dish. Top with the cooked spaghetti squash strands and spread them over the sauce evenly.

Top the squash with the ricotta.

Sprinkle most of the grated Parmesan and the mozzarella cheese on top of the ricotta, reserving a bit of the Parmesan cheese.  Add the remaining sauce then sprinkle the reserved cheese over the sauce.

Cover the dish with foil and bake for 15 – 20 minutes, or until the cheese is melted and the edges begin to bubble. Remove the foil and cook for an additional 5 minutes.