Tuesday, December 21, 2010

Lasagna Squash Cups

Mr. FvF and I have been trying to eat fairly healthy at lunch and dinner to combat all the other carb-o-riffic holiday treats that are finding their way into our faces. Last week, I was craving Italian - specifically, something swimming in a rich bolognese. Other than piling on pasta, there aren't tons of options. Then, I came across a South Beach dieter's blog with a recipe that used zucchini and squash as vessels for fillings, the same way I do my stuffed shells. Then I slapped myself for not thinking of that on my own. I started to choke myself, then I remembered that I'm not Rob Schneider. Even I was skeptical, and I was almost sure the husband wouldn't dig this, but it turned out surprisingly kick ass. Here's what you'll need:

1/2 lb lean ground beef
1/2 lb Italian sausage
1/2 jar pasta sauce
1/4 tsp red pepper flakes (or more, to taste)
1/2 C mozzarella or Italian blend cheese
2-4 zucchini or yellow squash
(each squash will serve about 1 hongry person)

Brown and drain your meats.  Mix in the pasta sauce and pepper flakes and let it simmer for a few. While it's simmering, clean your squash and cut it into about 2" slices.  Be sure to keep the cuts straight (not bias).  Use a melon baller of baby spoon to scoop out the innards, leaving about a 1/4" on the bottom and sides.  
Turn the heat off on your sauce mixture and add the cheese, reserving just a few tablespoons for later.

Bake at 350 for about 20 minutes, top with some more cheese and pop them back in for another 5 minutes.

I WAY underestimated the amount of zucchini we'd need, so we still ended up having it with a bit of whole grain spaghetti.  Spicing up the sauce really goes a long way in not noticing the blandness of the squash. 


Diana said...

That is such a cute meal. I wonder why you found the squash bland though? I love the taste of squash.

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