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Full Online Book HomeLearning KitchenCasseroles - Vegetable Spaghetti Squash Lasagna
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Casseroles - Vegetable Spaghetti Squash Lasagna Post by :stewlm Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2912

Click below to download : Casseroles - Vegetable Spaghetti Squash Lasagna (Format : PDF)

Casseroles - Vegetable Spaghetti Squash Lasagna

1 large spaghetti squash
1/2 lb. ground beef
1/2 tsp. dried whole basil
1/8 tsp. garlic powder
1 (8 oz.) can tomatoes, undrained
1 (6 oz.) can tomato paste
1 (12 oz.) carton cream-style cottage cheese
1 egg, beaten
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup grated Parmesan cheese
1/2 lb. sliced Mozzarella cheese

Preheat oven to 350° F.

Wash squash; pierce squash several times with a large fork. Place squash on a jelly roll pan or cookie sheet with 1/2 or 1-inch sides. Bake at 350º F. for 1 hour or until squash is tender. Allow squash to cool; cut squash in half and remove seeds.

Using a fork, remove spaghetti-like strands; measure 4 cups of strands and set aside.

Cook ground beef in a large skillet until browned, stirring to crumble; drain off pan drippings.
Add basil, garlic powder, tomatoes and tomato paste; simmer, uncovered, 30 minutes or until thick, stirring occasionally.

Combine cottage cheese, egg, salt, pepper and Parmesan cheese.

Layer half each of the squash, cottage cheese mixture, Mozzarella cheese and meat sauce in a lightly greased 12 x 8 x 2-inch baking dish. Repeat layers. Bake at 375º F. for 30 minutes. Let stand 10 minutes before serving.

Makes 6 to 8 servings.
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1/2 ts Turmeric 1 pn Asafetida (optional) 2 tb Canola oil 1 c Sliced scallions 1/2 c Chopped green bell pepper 3 Garlic cloves; minced 2 c Shredded green cabbage 2 c Cooked brown rice 3 c Cooked brown lentils 1 c Vegetable stock 1 c Frozen peas; thawed Preheat oven to 350 degrees F. In a large skillet, saute chili, turmeric and asafetida in oil for 2 minutes. Add scallions, bell pepper, garlic and cabbage and saute for 5 minutes. Combine with rice, lentils, stock and peas in a baking dish and bake for 20 minutes. Serve warm. Per serving:

Casseroles - Vegetable Spaghetti Squash Italian Casserole Casseroles - Vegetable Spaghetti Squash Italian Casserole

Casseroles - Vegetable Spaghetti Squash Italian Casserole
1 medium spaghetti squash 18 ounces spaghetti sauce 1/2 pound Mozzarrella cheese, thinly sliced Butter Parmesan cheese Paprika Wash the squash and place in a pot of boiling water. Boil until the skin loosens and a fork easily pokes into the squash through the skin. Remove from the pot and cool to handling temperature. Preheat oven to 300° F.Remove the skin and use a fork to separate the squash into strings. Heavily butter a casserole and place a layer of spaghetti squash about l/2 inch thick in the bottom. Cover with sauce and then a layer of sliced mozzarella cheese. Place