Tuesday, August 20, 2013
So I like lasagna...or I should say, I liked it. I used to like it a lot. But the noodles are not something I eat anymore because of the gluten. And the gluten-free noodles usually just have a bunch of junk in them...
I haven't had lasagna in at least 2 years. And I wanted some! My mom brought a giant zucchini as a house warming gift when we moved into our new place. PERFECT!
I made a small one of these last week and it was delicious and decided to make a new one. Some of these photos are from the small pan and some are from the big casserole pan I made.
*This isn't Paleo because it includes the cheese. If you don't tolerate cheese well, this will probably be delicious without it!
I recently bought a mandolin - and I love all the slicing and shredding I can do with it! I used the thin slicer blade and sliced the giant zucchini into "noodles."
I lined the pan with the sliced noodles. Trim them to make the perfect size and line the pan completely.
I prepped all my other ingredients and put them out so layering would be easy. Brown some sausage.
Thursday, August 1, 2013
See that big yellow spaghetti squash in front? Tonight I cooked it! Even better I made it into an Italian baked dish.
First step is to roast your spaghetti squash. Preheat your oven to 375. The hardest part of this was to pierce through the spaghetti squash. I feel good that I will never be a serial killer, because it was so ridiculous to stab at the squash. I took the sharpest poignancy knife I had that had a solid handle to hold onto and he it into the yellow squash. Then it is time to retrieve the knife and stab again. I probably stabbed about 15 slices into the squash.
Placed the whole spaghetti squash with the pierced skin in some sort of a baking pan. I used a small casserole aluminum pan. Bake for an hour and 15 minutes. Or until you can easily pierce the skin with your knife or a fork.
Let it cool a little or use a pot holder to carefully hang onto the squash will you slice it in half. Use a spoon and scoop out the guts and seeds from the center.
Mine still felt a little firm, so I placed it faced up on a cookie sheet and baked it for another 15 minutes. One website I read said to add a little olive oil, so I tried that on one half. I used coconut oil of course instead. You can see the shiny inside on the left. I don't think the coconut oil added much to it, just made it a little greasier. The side without the oil tasted exactly the same just the less . I don't think there's any need to add the oil.
Scoop the loose strands into a baking pan. I like the small stone baker from pampered chef. And add whatever ingredients you like to make your Italian dish.
I chose to use home canned tomato basil sauce, fresh basil from the Farm share, and a nitrate free chicken apple sausage that I bought at Costco. This would be delicious with a meat sauce, or meatballs, or even a mix of vegetables.
I added my chopped up Sausage first, then topped it with the sliced basil, and finally dumped on a pint of tomato basil sauce. I also added a little shredded mozzarella which is a delicious addition if you eat dairy.
Bake for another 20 to 30 minutes until your cheese is melted and bubbly. Then enjoy!