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 ad...
Forum Discussion
Merrykalia wrote:
I fix my lasagna the same as if I were using noodles, but instead of layering noodles, I use zucchini and/or yellow squash that I have shaved using a vegetable peeler. I always pat lay them on paper towels and then pat them down a bit to get the excess water out of them. This is delicious and healthy.
If you are not on a sodium free diet try salting the squash (or eggplant) to speed up the process of moisture removal. When I salt using that method I use no further salt in the seasoning or cooking process. I have no salt restrictions(just don't like over salted foods) but the man has high blood pressure; it's the perfect amt of seasoning for both our bods.
