Squash Lasagna

 In Recipes

 

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Hey guys!  It’s always a challenge to get our kids to eat the good stuff.  This meal was a success with 6/8 family members which I consider a WIN!  It was also relatively easy and amazing warmed up the next day so I’m excited to share it!

Squash Lasagna

 

Sauce: (alternatively, you can just buy spagetti sauce)

1 onion, chopped

2 cloves garlic, minced

2lbs ground beef or bison (we buy grass fed bison from a farmer we trust)

2 large cans of tomatoes (my kids like them blended, but you can have tomato chunks if you choose)

1 can tomato paste

 

handful of kale, chopped finely

1 bay leaf

italian seasonings to taste (basil, oregano, garlic powder)

salt and pepper to taste

 

Simmer onions and garlic in coconut oil until softened, add ground meat and break up chunks as it cooks.

Once meat is browned, add kale.  Cook until kale is slightly soft.

Add all the other ingredients and simmer.  I make this sauce in a gigantic batch in the morning or night before. (this recipe might seem gigantic to you, but I personally would even double this to have enough for a few meals for my large family)

 

Lasagna:

3 spagetti squash

2 handfulls of spinach

2 cups grated cheese

1/2 cup grated parmesan cheese (optional)

 

Slice the squash in half lengthwise.  Dig out the slimey guts and seeds. Place squash cut side down on a baking dish.  Pour about 1/4 inch water into the dish. Bake at 350 for about 30-40 minutes, depending on the size of your squash.  I know my squash is done when I poke the shell and it is soft enough to indent. (do you like my fancy cooking lingo?) **this is a step you can do the night before.

Turn the squash over, lightly salt and pepper them.  Place spinach in squash bowl. Add generous spoonfulls of spaghetti sauce.  The squash bowl should be mounded with sauce.  Sprinkle ample cheese over squash bowls and toss those babies back in the oven.

Baking times will depend on a few things; if you cooked the squash or sauce or both the night before, youll need to bake them long enought for everything to be heated all he way through, probably about 30-40 minutes.  If everything is hot, your only goal is to melt the cheese so your cooking time will be 5-10 minutes.  I like the cheese to get browned a bit so I usually broil right at the end for a minute or two.

This is a one dish wonder that is sure to please most! A warm and filling fall meal.

 

xoxo,

Colleen

 

Dr. Michael Banman
Husband, father to 6 kids from the same wife and chiropractor to the stars
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