Baked Spaghetti Squash Lasagna Style

A good way to eat your veggies. Asher loved it and he's super picky. Should make about 6 servings.

Ingredients

1 spaghetti squash, halved lengthwise and seeded
about 20 oz. marinara of your choice
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese

Directions

1. Cook your squash. I prefer to microwave it because it is just WAY faster. Cut squash in half and scoop out the seeds and fibers with a spoon. Before microwaving be sure to pierce a few holes in the squash skin with a large knife, skewer or an ice pick to allow steam to escape. Place squash halves, cut side up in a large microwave safe dish with 1/4 cup water. Cover with plastic wrap and pierce the wrap in a few places to allow steam to escape. Microwave on High power for 10 - 20 minutes or until the skin gives easily under pressure (using an oven mitt.) Let it cool for about 10 minutes.

2. Using a fork, scrape the pasta-like insides out onto a large plate or bowl.

3. In a casserole dish layer half of the spaghetti squash strands, half the marinara, and half the mozzarella cheese. Repeat for a second layer using the remaining squash, marinara and mozzarella cheese. Top with Parmesan cheese.

5. Bake uncovered at 325 degrees for 20 minutes or until Parmesan cheese melts.

By, Michelle

Fresh Pesto

I've made this one a ton and it is delish! Perfect to have in the refrigerator and put a bit on pasta or even on salad. I don't usually put in the tomatoes since some people don't like them, but it sounds good. It will last for a month or more in the fridge but you can freeze it in cube shapes and have some throughout the year. I have a lot of fresh basil and parsley so it is the best!
6 cloves Garlic
4 cups fresh Basil or 1 cup dried Basil
1 cup fresh Parsley
6 Tbs. raw Nuts (pine almond, hazelnut pumpkin)
1 cup or more of Olive Oil
1/2 tsp. each of Real Salt and Pepper
2 Tbs. sun dried Tomatoes

Combine all ingredients in a food processor (with an S-blade) or in a blender. Blend until smooth.

By, Lora