Spaghetti Squash Lasagna (vegetarian) Recipe
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1 spaghetti squash (2 to 3 2 lb )
1 tablespoon extra-virgin olive oil
4 ounces shitake mushrooms, stems removed and caps sliced
2 cloves garlic, minced
2 cans diced tomatoes, drained (14 1/2 ounce can)
15 ounces ricotta cheese
8 ounces mozzarella cheese, shredded
1 can black olives, drained and sliced (6 ounce can)
1 teaspoon minced fresh basil
1 teaspoon dried oregano
salt and pepper to taste
3/4 cup grated Parmesan cheese
Pierce the squash several times with a fork and arrange the squash on a baking sheet. Bake at 350° for 45 to 60 minutes or until making an indentation in the shell with a spoon is easy. To save time, pierce the skin in several places with a fork and microwave on High for 10 to 15 minutes or until tender. Let stand until cool. Cut the squash into halves and remove the seeds and stingy pulp. Using a fork, gently scrape the remaining pulp to remove the spaghetti like strands of squash and place in a bowl. Heat the olive oil in a nonstick skillet over medium-high heat. Sauté the mushrooms and garlic in the hot oil until the mushrooms are tender. Remove from the heat. Add the mushroom mixture, tomatoes, ricotta cheese, mozzarella cheese, olives, basil, oregano, salt and pepper to the squash and mix well. Spoon mixture into a 9 x 13" baking pan or lasagna pan sprayed with nonstick cooking spray. Sprinkle with the Parmesan cheese. Bake at 350° for 45 minutes or until bubbly.
Servings - generous 6..
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