Tag Archives: spaghetti squash

Spaghetti Squash Lasagna

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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)

Spaghetti Squash

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Oh spaghetti squash, how I love thee?!  We actually grew some spaghetti squash in our garden this year and I was waiting and hoping to use it in a recipe.  Last night I decided to make a buttery, garlic spaghetti squash, based off a pin I found.  It was from a website called LiveLovePasta.  I haven’t done much surfing of this blog yet, but I’m sure I can find some more interesting recipes on it.

I made way too much spaghetti squash last night, so we have tons left over!  I used only about 1/3 of the amount I cooked for dinner last night and the rest is in the fridge waiting to be put into another recipe.  When I cooked the spaghetti squash I boiled it instead of roasting it in the oven.  Something I learned from watching “Diners, Drive-Ins, and Dives” when they made Spaghetti Squash Marinara (Episode “A Little Twisted” when he goes to an Italian Diner called The Pit Stop in Merrick, NY–see link below).  I changed up the ingredients a little bit for my husband who is allergic to milk and butter.  She used garlic cloves, butter, fresh parsley, fresh basil, and parmesan cheese.  I used vegan soy butter, garlic cloves, parsley flakes, basil spice, salt, pepper, and garlic powder.  We cut out the cheese, even though we have vegan (non-dairy) cheese–it just didn’t seem right to bog down a garden fresh squash with cheese!  Also, if I had the time I think I would have gone out to get fresh parsley and basil instead of the dried spices.  I saved the little spaghetti squash shells, since it always looks fancy and it’s more fun to eat out of the shells!  I also heated up some left over green beans and garlic mashed potatoes that we had in the fridge for side dishes.  It ended up being a really good meal and I was happy with it overall.  Also, my husband really liked it—huge PLUS!

This is the picture from LiveLovePasta of the spaghetti squash, YUM!!

Here is the link to my pin on Pinterest - http://pinterest.com/pin/331856322/

Here is the link to the Blog LiveLovePasta (http://www.livelovepasta.com)

Here is the link to a blog for Diners, Drive-ins, and Dives that has the episode with the Spaghetti Squash Marinara recipe which I have made (http://dinersdrive-insanddives.blogspot.com/2011/01/little-twisted-dv1105h.html)