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Spaghetti Squash Lasagna

This one is so simple...yet so satisfying.

Take a medium to large spaghetti squash, slice it lengthwise, scoop out the pits and place rind side up in a pan with some water in it.  Bake at 350 for 30-40 minutes.

While that's in the oven, brown onion and ground chicken over medium heat. When fully cooked add your sauce of choice.

**NOTE**
Use a thicker sauce in this recipe.  I used a thinner, organic sauce and a can of diced tomatoes with the juice. I ended up pouring off more than a cup of liquid after baking.  Next time I will use a large can of organic crushed tomatoes (no salt added) and then season with garlic, oregano and my favourite parmesan herb seasoning from Club House.

So, mix your sauce with the chicken and let it simmer over low heat while your squash cooks.  When it's done, remove from the oven and let it sit for about ten minutes, (seriously let it cool a bit I can't feel the tips of my fingers tonight!)

When cool, scrap the flesh with a fork and pile all the 'strings' in a bowl.  Now it's assembly time.  Use all your favourite lasagna fillings.  I used 1% cottage cheese and spinach.

Spread some sauce on the bottom of a casserole dish.  Sprinkle in a layer of squash, then cottage cheese, spinach and repeat.  I topped it all off with some reduced fat mozzarella, and sprinkled with parmesan.



Place the dish on a cookie sheet (may not need to if you use the thicker sauce) and place in a 350 degree oven to heat through.  I had it in there for about 35 minutes.


Viola!  Easy, delicious and healthy!!!

Coming soon...my latest breakfast addiction!!!

Toby

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