Thursday, 22 August 2024

Fifteen Crabs

 

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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