It’s still too hot to get excited about using my oven. But
summer doesn’t last forever. And when sweater weather finally gets here, this
is at the top of my to-do list:
Butternut Lasagna
1 butternut squash, cleaned and halved
1 cup ricotta
1/2 cup shredded mozzarella
1/2 cup frozen spinach, thawed
Marinara
Coat squash with cooking spray; season with salt and pepper.
Place prepared squash halves cut side down on parchment-covered baking sheet.
Poke squash skin all over with fork. Bake at 400F for 40 minutes. In a medium
bowl, stir together ricotta and spinach. Scoop out squash flesh – leaving enough
attached to the skin for structural integrity. Add scooped squash flesh to ricotta/spinach
mixture and blend. Stuff ricotta/spinach/squash mixture back into shells. Top
with marinara and then mozzarella. Return to oven and continue baking at 400F
until cheese is bubbly. Serve with a green salad and crusty bread.
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