Spaghetti Squash Lasagne (gluten free)

Spaghetti Squash Lasagna

Makes 6 servings

1 large spaghetti squash

1 large onion, diced

1 red pepper, diced

5 cloves garlic, minced

2 tablespoons extra virgin olive oil

1 cup crimini mushrooms, sliced

1 bunch chard, stems sliced and leaves cut into small pieces

1 can 28 oz. Crushed tomatoes

2 teaspoons basil, dried OR 6-8 fresh basil leaves, torn by hand

1 tablespoon oregano

1 teaspoon Italian seasoning

½ teaspoon crushed red pepper

2 cups skim-milk mozzarella cheese, grated

¾ cup grated parmesan cheese

Salt and pepper to taste


Cut squash lengthwise (it will be hard to cut, be careful with the knife), then scoop out seeds.  Place squash halves cut side down in microwave dish with ¼ cup water.  Cover with plastic wrap and microwave on high for 10-13 minutes.  (I cook for 15-20 minutes at high altitude.)  Squash is done when a fork pierces it easily. 

While squash is cooking you can get all of the remaining vegetables washed and prepared.

Preheat oven to 350 degrees.  In frying pan, sauté oil, onion, red pepper and garlic for 3 minutes.  Add mushrooms and sauté for 3 minutes more.  Add chard, tomatoes and seasonings.  Simmer for about 15 minutes.  Separate strands of squash by pulling a fork through the flesh of the spaghetti squash lengthwise.  Fold squash into vegetables in skillet, mixing thoroughly.  In casserole dish, alternate layers of squash mixture and mozzarella.  Top with parmesan.  Bake uncovered for 30 minutes or until cheese is bubbly and slightly brown.

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