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It’s simple, it’s delicious, it’s simply delicious!

Do you ever find things in your fridge and get a little panicky knowing that if you don’t use it up soon, it’s going to go bad?

I bought a spaghetti squash the Friday before I broke my leg, and it’s been in the fridge’s bottom shelf ever since. Dan will eat spaghetti squash if I make it, but I knew good and well he wasn’t going to make it on his own. Squash just isn’t his thing.

I’ve been slowly trying to find my way around the kitchen recently and as soon as I saw that spaghetti squash I knew I had to use it asap. I’m lucky it had not already gone bad!

So I told Dan to have patience with me while I try to cook. If he’s starving eat a snack because what used to take me 5 minutes is now taking me 15.

How could I make it a little differently? How could I make Dan excited about squash?

With this…

There is just something about lasagna that feels good. The smells, the flavors, the hot gooey deliciousness… one perfect package.

When Dan saw dinner, he immediately said, “wow, looks great!” And luckily it tasted as good as it looked.

Just so you know, I hate leftovers. I very rarely eat them. But I had this for dinner, breakfast and lunch. 3 meals in a row, I even looked at Dan after I ate the last piece and said my heart hurt just a little. Ha!

If that doesn’t say something about this, I don’t know what will!

It’s comfort food without the comfort calories!

Oh and it’s meatless! Though if you want you can totally add chicken, ground meat or even shrimp.

Meatless Gluten-Free Spaghetti Squash Lasagna

• 1 Spaghetti Squash, cooked and shredded
• 1.5 Cups Unsalted Cashews
• 1.5 Cups Marinara Sauce
• 1 Cup Onions, Chopped
• 1 Cup Chickpeas, rinsed
• 1 Cup Mushrooms
• 2 Eggs
• 1-2 Cloves Garlic
• Salt & Pepper

1. Preheat oven to 350-degrees.
2. Cut squash in half, and then half again. Remove seeds and lightly coat with olive oil and salt. Cook in microwave for 10 minutes. If still hard (depending on size of squash) cook for another 5 minutes or until fork tender. Allow to cool.
3. In a blender or food processor, blend nuts, sauce and garlic until smooth. In a large bowl, stir together cooled spaghetti squash noodles, your nut-marinara sauce, chickpeas, mushrooms, onions and eggs. Stir until evenly coated.
4. Pour all mix into a 9×9 lightly oiled casserole dish and bake for 30-35 minutes until golden brown on the top.

Easy as that. Just mix and cook!

Quick Tip: Cover your baking pan in aluminum foil for fast and easy clean up! Plus, it helps to wrap leftovers without dirtying up another dish.

Dan isn’t big on all squash, and I LOVE all squash! Also beets, he hates beets! Makes me sad.

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