So after this past weekend, I had an over abundance of spaghetti squash that I had cooked. Yesterday, I found another spaghetti squash recipe on Pinterest. This time it was spaghetti squash lasagna. Again, I always make it in my own version since my husband is allergic to milk and cheese, but both ways look equally as good! Here is the picture of the original pin:
In my version I used spaghetti squash (more than the 3 cups that was called for–it was a huge layer), a layer of steamed spinach (I used about 1/2 of a frozen package of chopped spinach, but you could also use fresh), a light layer of homeade marinara, and our Veggie Slice cheese. I unfortunately didn’t have the good dairy free mozzarella flavored cheese (Daiya brand) on hand, which stretches as well as melts. Trust me, this makes a difference and anyone out there who is vegan or is allergic to cheese understands and gets excited when you find a cheese replacement product that stretches. I never thought I would ever be so descriptive about the properties of cheese! Anyways, here is what my final product looks like, maybe not as appealing to the look as the photo above, but it definitely tasted very good!
Next time I make this, I will be sure to have the proper cheese replacement on hand and can show you the amazing difference of a cheese replacement product that doesn’t stretch to the good one that stretches.
Here is the link to my pin on Pinterest (http://pinterest.com/pin/86342517825580924/)
Here is the link to the blog where the pin was found: Skinny Taste (http://www.skinnytaste.com/2011/09/spaghetti-squash-lasagna.html)