Last week I had a carbohydrate craving like no other. Bagels in the morning. Sometimes bagels at night. On the weekend I felt like a holiday feast and made Leftover Thanksgiving Burgers and Cornbread Stuffing, as if thanksgiving wasn’t over a month ago. And I gave in to it all. So what happened? I can’t bear the site of carbs this week. Not bread, not potatoes, and not even yams! So I’m listening to my body and eating mostly veggies and fruits. I’ve even leaned away from legumes which is weird because I LOVE legumes. Anyway, after a long day of work and already having had a salad for lunch I ended up throwing together this simple and delicious spaghetti squash ‘lasagna’. In no way shape or form does this need to be layered, you could even just convert it into a casserole. And what’s the BEST is the fact that you can adjust this in whatever way you like! If you love peppers, saute those up and throw them in! Lentils? No problem, boil them up and in they go. Sub basil for parsley if that’s what you have on hand. Use any kind of cheese you love. Have fun with it!
Spaghetti Squash Lasagna
1 medium to large spaghetti squash, cut in half lengthwise
1 Tbsp grapeseed oil, or similar
1 medium yellow onion, sliced
5 oz mushrooms, sliced
1 14 oz tomato sauce, or pasta sauce
1 14 oz can chickpeas, strained and rinsed
2 handfuls spinach, rinsed
1 cup fresh parsley, roughly chopped
1 cup grated cheese (I used daiya mozzarella)
salt and pepper
- Heat over to 350 C. Place the spaghetti squash on a baking sheet covered in parchment paper or a silicon mat, cut side down. Place in heated over for 30-45 minutes depending on the size of the squash. When cooked the skin of the squash should be slightly squishy.
- While the squash is cooking, prep the remaining ingredients and heat a pan on the stove over medium heat. Add the oil, onion, and mushrooms. Saute for 8-10 minutes until soft. The mushrooms shouldn’t have lost all of their moisture. Add salt and pepper. Saute any other veggies that may require softening prior to baking.
- When the squash is cooked, use a fork to scrape out half of the squash into a casserole or baking dish. Add half of the tomato sauce, half of the mushroom and veggie mixture, half of the cheese, half of the spinach and half of the parsley.
- Repeat the layering with the remaining ingredients. Top with extra cheese if you’d like or sprinkle with some breadcrumbs.
- Bake for 20 minutes, or until top is golden brown.