Wednesday, December 17, 2014

Lasagna Stuffed Spaghetti Squash

It's just me, comin' at ya from a new kitchen and with a new last name after a brief 2-year break!

Life is very, very good here at Casa Verde and Lean (sorry, slipped into Italian, now that I am one).   People constantly ask me , "How's married life?" and there is no truer answer than "GREAT."  There are, of course, down sides: I live in the (ugh!!!) suburbs, there are no convenient co-ops, I miss my beautiful vintage oven, and it's not as easy to do my lake walks with my former neighbor and still BFF Marney.  However, I wouldn't trade my husband for a thousand co-ops and vintage ovens and Marney and I still ralk our walks so I really am handling the transition with ease.

We cook often...sometimes competing over who gets the kitchen, sometimes collaborating, sometimes treating the other to a special meal.  I have mostly been going back to old favorites on the blog like this tuna salad, avocado boats, squash and wild rice soup, and lots of frittatas, homemade pizzas, and risottos.

This stuffed squash recipe was one I tried a few months ago, and I wanted to resurrect this blog right away to record it! I didn't, but made the meal again and again, each time thinking longingly of the blog and how perfectly it fits all my criteria for a G&L recipe.  It cooks in no time, it has only a few ingredients and none are processed, and it satisfies a wide variety of special diets: diabetics, gluten-freers, and is easily adaptable to be vegetarian (just sub more mushrooms for the turkey).  Feel free to substitute spinach for kale, or skip it all together.  Add whatever you like in your lasagna!

I'm not sure when or if I'll post any more here, but it's nice to have my online recipe resource alive again!  Merry Christmas!

Lasagna-Stuffed Spaghetti Squash, from The Kitchn
Makes 4 very generous portions with leftover filling

2 spaghetti squash, halved and seeds scooped out
1 pkg ground turkey
1 medium onion, diced fine
1 package button mushrooms, cleaned and sliced
4 cloves garlic, diced fine
1 bunch kale, stems removed and chopped
1 28-oz can crushed or chopped tomatoes or spaghetti sauce
1 cup cottage cheese, ricotta, small log goat cheese, or 4 oz cream cheese, optional but good!
Salt, pepper, crushed red pepper, and dried oregano to taste
Shredded mozzarella and Parmesan
Fresh basil, for garnish

Heat oven to 350 degrees.  Roast oiled, salted, peppered squash halves cut side down on pan until tender, about 45-60 minutes.

Meanwhile, brown turkey and onion in skillet.  Add mushrooms and cook 5 minutes.  Add garlic and kale and wilt.  Add tomatoes.  Season everything to taste after each ingredient addition with salt, pepper, a pinch of crushed red pepper, and dried oregano.  Simmer together on low for 10 minutes or so.  Add cottage, ricotta, goat, or cream cheese (which is not necessary but makes this so delicious!).

Scoop out some of the spaghetti squash flesh to make a bigger well (add flesh to rest of your filling mix). Scoop filling into wells, top with shredded mozzarella and Parmesan and put under broiler to melt cheese.  Serve garnished with fresh basil.