Spaghetti Squash "Lasagna" of sorts...

I love spaghetti squash and am always trying to think of some unique ways to use it.  So while trying to figure out how to use in as a base in an eggplant parmigiana dish (which I am sure will come later this summer), I decided to use it as "noodle" in a lasagna-esque dish.  The dish somewhat resembled a lasagna and had some great flavor, but is quite different for your typical lasagna.  However, this is much healthier and for those of you trying to watch your carb intake, this dish could be low-carb if you leave out the breadcrumbs. 

Unfortunately, I cannot give you exact measurements, as I was throwing this together kind of late this evening for dinner.  You will get the gist and can be creative.  I used prosciutto, but you could easily substitute crumbled turkey/chicken sausage or even ground turkey/chicken.  If you do use one of those options, make sure to cook it before adding it and season appropriately.  The thinly sliced zucchini was just a way to add another vegetable into the mix, but honestly it’s not necessary.  Next time though, I will pre-cook the zucchini to add another layer of flavor.

Spaghetti Squash "Lasagna"

Ingredients:

1 medium spaghetti squash - cooked and "pulled" 

5 cups of tomato sauce - I made a quick sauce -  heat a sauce pan on medium-high heat - sauté onions, garlic, olive oil, salt and pepper until fragrant - add chopped parsley and basil.  Add 28 oz. can of whole tomatoes, simmer for 5 minutes, then puree, simmer for another 5 minutes, and remove from heat.

1 zucchini - sliced 1/4" thick

1 cup of ricotta

3/4 cup of bread crumbs

3 oz. prosciutto - torn into 1" pieces

1 cup freshly chopped tomatoes

4 tablespoons of Pecorino Romano

2 tablespoons of olive oil

Salt and pepper

Directions:

Pre-heat oven to 425.  In an 8x8 pan, spread a thin layer of sauce, and then begin to layer - spaghetti squash, dot the ricotta around, zucchini, prosciutto, chopped tomatoes, bread crumbs, sauce.  Make sure to salt and pepper the spaghetti squash and zucchini layers if they are not seasoned.  I layer about 3 times, then on the top layer topped with both breadcrumbs and Pecorino Romano.  Drizzle 2 tablespoons of olive oil and bake for 25 minutes or until bubbling.  Remove from oven and let stand for 10 minutes before serving.  Serve with chopped fresh basil and Pecorino.  I enjoyed adding a couple of dashes of red pepper flakes for some heat.