recipe WEDNESDAY: Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

This is a perfect recipe for the cold, dreary winter nights. Simple, yet hearty. When you don't have the time to spend hours slaving over a healthy lasagna this is a quick alternative. It is not only gluten free, there are no noodles at all! This recipe can easily be made ahead and multiplied to make for more guests. The amount below makes enough for 2 people.

1. 1 medium spaghetti squash, cut in half and seeded
2. 1tbsp olive oil
3. sea salt and pepper to taste
4. 1lb ground turkey, bison or beef (use what is best for your blood type if possible)
5. 1tbsp olive oil
6. 1 diced leek, white part only
7. 2 chopped cloves of garlic
8. 1tsp oregano
9. 8oz homemade or organic jarred marinara sauce
10. sea salt and pepper to taste
11. 1/4c pecorino romano, grated
12. 1 ball buffalo mozzarella, sliced
18. 
    
19. Slice the squash in half, remove seeds. Drizzle of olive oil over squash halves and season with salt and pepper. Roast at 400 for 30-40 minutes, until squash is tender.
20. While the squash bakes begin to make stuffing. Add the leek and garlic to heated olive oil. Add ground meat, once fully cooked add in sauce, seasonings and pecorino romano cheese.  
21. 
    
22. When squash is finished roasting, use fork to fluff the flesh while leaving skin intact. Stuff squash meat sauce mixture. Layer with sliced mozzarella. Return to oven and heat until cheese has melted and slightly browned. Enjoy!