Squash & Pesto Lasagna
This recipe is full of fiber, antioxidants, and nutrients! It is very easy to make and is a healthy twist on a home cooked classic!
You will need:
2 spaghetti squashes 3 cloves of garlic 2-3 fresh basil leaves (optional) 1/2 cup pine nuts 1/4 cup olive oil 1/2 tsp. salt 2 cups spinach leaves 2 cups tomato sauce
Cut squash in half lengthwise and roast at 400 degrees for about 35 minutes. Shred inside with a fork to make spaghetti pieces. Prepare the pesto by blending the spinach, garlic, pine nuts, olive oil, and salt in a food processor. Blend until fine but not pureed. In a baking dish, layer squash, then pesto, then tomato sauce. Repeat once more. (The top layer should be tomato sauce.) Bake at 350 degrees for 20-25 minutes depending on how thick your layers are. Garnish with fresh basil and enjoy!
* Pro Tip: Season the squash with salt and pepper and roast cut side down on a baking sheet.