Happy Hump Day Friends! Hope everyone got a good laugh in yesterday. I wasn’t planning to post today because I didn’t have anything of much purpose (you could say many of my posts don’t have purpose ha) to share. Until I made dinner!
Oh my – I had the best dinner last night! All concocted in my little head of mine. Scary I know. I needed to share it with you ASAP because it would just be rude of me to keep this from you any longer.
Special Ingredient – Cottage Cheese.
Cottage Cheese is my secret ingredient in my Zucchini & Squash Lasagna recipe too! It brings that cheesy flavor to the dish (sans Ricotta) and is loaded with protein. I have been on a big cottage cheese kick lately so the ingredient has been mixed into a lot of my dishes lately.
Sorry this is one of those recipes with no measurements. But don’t fret! Too little or too much of any one ingredient won’t kill the recipe. Trust me. It is all up to your eye. Like always this recipe is easy, quick, delicious, and healthy. Perfect weeknight meal.
- Cottage Cheese (4% Milk)
- Spaghetti Squash
- Tomato Sauce (Meat Based Optional)
- Italian Blend Shaved Cheese
- Cook spaghetti squash and shred.
- Slice eggplant lengthwise. Set slices in a strainer and sprinkle with salt. Let sit for at least a half hour to let the eggplant sweat and get rid of any excess water.
- Preheat over to 350 degrees.
- After a half hour, drizzle eggplant with olive oil on both sides and put in the oven on a baking sheet.
- After 10 minutes remove the eggplant and flip the slices. Cook the other side for another 10 minutes.
- Spread a thin layer of cottage cheese on each eggplant slice and then with a layer of spaghetti squash.
- Top with spaghetti sauce and shaved cheese
- Places eggplant slices back in the oven for 20 minutes at 350 degrees.
Don’t know how to cook spaghetti squash? Follow these simple steps:
- Cut squash in half and scoop out the seeds
- Season with olive oil, salt and pepper
- Fill a baking dish with a thin layer of water
- Place halves face down in the baking dish
- Cook until you can daily pierce a fork through the skin of the squash (about 45 to 60 minutes – depends on squash size)
- Remove from oven and let the squash cool. With two forks shred the inside of the squash into spaghetti strands.
I also made myself a mini casserole of the same ingredients to enjoy before class tonight! I am already looking forward to it.
Have a great day friends!
- What is one of your secret ingredients in the kitchen?
I bake and cook a lot with oats.
- Favorite Italian Dish? Calories do not count.
Lasagna. Especially Maggianno’s