SPAGHETTI SQUASH BASIL PESTO LASAGNA

These days people are trying so hard to stay away from gluten and starch based carbs. People have become so creative in coming up with recipes for pastas made from quinoa, carrots and zucchini.  Spaghetti squash is a great options at 40 calories a cup, plus added fiber, vitamins and minerals. Be sure to strain your cooked squash noodles as best as you can, otherwise the dish will come out a little watery.

<>

[av_one_half first av_uid='av-43qtmu']

Ingredients:<>

• 1 spaghetti squash, halved and cooked
• 1 cup tomato sauce
• 1/2 cup walnut basil pesto (recipe below)
• 1 lb. whole milk sliced mozzarella, sliced into 1/4″ rounds
• 2 tbsp. extra virgin olive oil
• sea salt and pepper to taste

Basil Walnut Pesto (optional):<>

• 2 cups of fresh organic basil
• 1/4 cup raw walnuts
• 1/2 cup extra virgin olive oil
• 3 cloves of garlic
• 1/4 tsp of sea salt
• Blend all the ingredients together in a food processor or high powered blender and set off to the side.

[/av_one_half][av_one_half av_uid='av-2s0acm']

Directions:<>

1. Cut uncooked spaghetti squash in half, place halves face down in a baking pan filled with 1/2 inch of water and cook on 400F for 45 minutes.
2. While the squash is cooking, if you want to make your own tomato sauce use homemade tomato sauce recipe or use marinara sauce in a jar.
3. This recipe adds sautéed ground turkey into tomato sauce, this is an option if you want to add more protein to your meal.
4. Prepare your batch of basil walnut pesto.
5. Slice mozzarella into 1/4″ pieces.
6. When the squash is done, take it out of the oven and leave the oven on at 400 F.
7. Let the squash cool for 5 minutes.
8. Scrape out all the squash and place it in a strainer, gently pressing it to release some of the liquid.
9. In a casserole dish, lay the squash at the bottom.
10. Add the tomato sauce.
11. Add the basil pesto. Spread evenly throughout the dish.
12. Top with sliced mozzarella. Use enough slices to cover the entire dish.
13. Place dish in the center of the oven. Cook for 20-25 minutes or until the sauce is bubbling and the cheese is golden brown.
14. Sprinkle with sea salt and black pepper.
15. Let it sit for 5 minutes before serving.

[/av_one_half]