Vegetable "Lasagna" (low carb)
1 spaghetti squash, cut in half and seeds removed. Microwave or bake until done. Flake out flesh with a fork and set aside in a colander to drain.
Heat 2 Tblsp. olive oil in large fry pan then add and sauté: 1 diced pepper (any color), 1 diced small zucchini, 1 shredded carrot, 2 minced garlic cloves. Cook about 5 minutes and drain if needed.
Add spaghetti squash to vegetable mixture. Then add 1 diced tomato, 8 oz can of tomato sauce, 4 oz. shredded mozzarella cheese, 1/4 cup shredded Parmesan cheese. Pour in oven safe dish. Sprinkle a little extra cheese on top. Bake 30 minutes, let it rest 5 minutes and serve.
Almost anything works: fresh basil, left over broccoli/cauliflower, onion. I dice the pieces larger rather than smaller.
Heat 2 Tblsp. olive oil in large fry pan then add and sauté: 1 diced pepper (any color), 1 diced small zucchini, 1 shredded carrot, 2 minced garlic cloves. Cook about 5 minutes and drain if needed.
Add spaghetti squash to vegetable mixture. Then add 1 diced tomato, 8 oz can of tomato sauce, 4 oz. shredded mozzarella cheese, 1/4 cup shredded Parmesan cheese. Pour in oven safe dish. Sprinkle a little extra cheese on top. Bake 30 minutes, let it rest 5 minutes and serve.
Almost anything works: fresh basil, left over broccoli/cauliflower, onion. I dice the pieces larger rather than smaller.
