Spaghetti Squash Lasagna with Basil Cashew Cheese
Spaghetti squash can make a great substitute for pasta and even a base for a lasagna type of casserole. With so many people staying away from dairy these days, I wanted to try taking my old recipe for Spaghetti Squash Lasagna which uses Ricotta and Mozzarella and replace it with my Basil Cashew Cheese. To my surprise, the recipe turned out even better and was a big hit with my family and friends alike.
Spaghetti squash is considered a winter squash and we find it ripe and fresh during it’s peak season from October through March. Spaghetti squash is named for its characteristic of having fibrous flesh that is stringy when cooked and looks like spaghetti. It is lower in calories then other winter squash such as butternut because of its high fiber content. While other squash might be considered a “starchy” carbohydrate, spaghetti squash is just 10 grams of carbohydrates in a 1 cup serving making it an excellent substitution for traditional pasta if you are watching your carbohydrates for any reason. Loaded with B vitamins, Vitamin C as well as Potassium and Manganese, this squash gives you a good nutritional bang for your buck.
Try to get a ripe spaghetti squash – this is the key to a sweet tasting flesh verses a bland one. The color can be deceptive but in general the darker the color the more likely it is ripe. Use your fingernail to be sure the flesh is hard and you can not pierce the skin.
To save time cooking the squash you can use the microwave and just poke slits with a sharp knife all over the squash, place in a large dish and cover with paper towel (in case it splatters). Cook 5-8 minutes at a time rotating it a few times until it is soft. Once it cools, cut it in half and remove the seeds. Using a fork remove the strands of “spaghetti”. Another way to cook it would be to cut it in half, remove the seeds and place skin side up on a baking sheet cooking for 40-45 minutes at 350. You can add some olive oil and seasonings if desired prior to the oven roasting.
This meal is gluten, grain and dairy free. If you wanted to make it vegan you can remove the turkey and it will still come out just as tasty. This recipe fits in nicely with your Lifestyle Diet Plan or even my Two-Week Detox Plan. I hope you enjoy it as much as my family does!
Spaghetti Squash Lasagna with Basil Cashew Cheese
1 medium to large spaghetti squash, cooked and seeds removed
2 tsp. coconut or avocado oil
1 small sweet onion, chopped
3 garlic cloves
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 lb. lean, organic ground turkey
3 cups finely chopped tomatoes or 1 carton POMI finely chopped tomatoes
1 tsp. sea salt
1 tsp. black pepper
1/2 tsp. red pepper flakes
1/2 tsp. oregano
1/8 cup fresh chopped basil (or more to taste)
optional – basil and nutritional yeast for topping
Basil Cashew Cheese
2 cups cashews, soaked overnight
3/4-1 cup unsweetened almond milk
1 tsp. sea salt
4 garlic cloves
1/2 cup fresh basil leaves chopped
Directions:
Cashew Cheese:
1. Prepare cashews by soaking overnight. Cover the 2 cups of cashews with water and just let them sit. Drain and remove to your high speed blender or food
processor.
2. Add 3/4 cup unsweetened almond milk, sea salt, garlic and basil and blend using more milk if necessary to get a consistency of a “ricotta type cheese” and
set aside.
Lasagna:
1. Preheat oven to 350 degrees and lightly spray a 9 X 13 inch pan with coconut oil for easy clean up.
2. Poke deep holes through the spaghetti squash, wrap in paper towels and place in microwave oven for 10-15
minutes rotating every 5 minutes. Once squash is soft allow it to sit for 5 minutes to steam.
3. Cut squash open and remove seeds. Using a fork, scrap the spaghetti like strands off the sides of the skin and place in a bowl. Remove any excess moisture
and set aside.
4. Heat oil in stock pot over medium heat.
5. Add onions, peppers and garlic and sauté about 5 minutes.
6. Add turkey to pan and cook until turkey is no longer pink.
7. Add spices and cook 1 additional minute.
8. Add tomatoes and simmer uncovered for 15 minutes.
9. Mix spaghetti squash into the cooked turkey mixture and remove from heat.
10. In the 9 X 13 inch pan, place half the spaghetti squash mixture on the bottom. Spread the Cashew Basil Cheese over the top using a fork to spread it
evenly. Place the remaining spaghetti squash mixture on top. Garnish with basil and nutritional yeast if desired.
11. Bake at 350 for 30 minutes until heated through.
Serves: 12
Calories: 226
Fat: 12 g
Carbs: 17 g
Fiber: 3 g
Protein: 14 g
If you like this recipe check out my other spaghetti squash recipes – Spaghetti Squash Lo Mein and Spaghetti Squash Pasta for other creative ways to enjoy this nutritious, low calorie squash.
Are you looking to transform your health? Mary works with clients all over the country developing personalized nutrition and exercise plans for weight loss and health. If you’re ready to get started on your journey to health and wellness contact her today!
Visit BodyDesigns Two Week Detox Plan or BodyDesignsbyMary for more information.
