Lambandspaghettisquash Recipes

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LAMB AND SPAGHETTI SQUASH

Make and share this Lamb and Spaghetti Squash recipe from Food.com.

Provided by Engineer in the Kit

Categories     Lamb/Sheep

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14



Lamb and Spaghetti Squash image

Steps:

  • Poke the spaghetti squash using a strong knife and bake in the microwave for 15-20 minutes, depending on size (until temder). Using a fork, separate the squash pulp into strands.
  • In a large saucepan brown the meat with onion, celery, and garlic until vegetables are tender. Drain fat.
  • Stir in tomato sauce, water, curry powder, ginger, salt, cumin, and pepper. Bring to boiling; reduce heat. Cover; simmer for 1 hour or until lamb is tender.
  • Combine yogurt and flour; add to meat mixture. Cook and stir until bubbly; cook and stir 1 minute more.
  • To serve, spoon lamb mixture over squash.

Nutrition Facts : Calories 440.7, Fat 26.9, SaturatedFat 11.4, Cholesterol 83.6, Sodium 595, Carbohydrate 29.5, Fiber 1.8, Sugar 4.2, Protein 22.8

1 lb boneless lamb, cut into pieces
1 cup onion, chopped
1 cup celery, chopped
2 garlic cloves, minced
1/2 cup tomato sauce
1/3 cup water
1 1/2 teaspoons curry powder
1 1/2 teaspoons fresh ginger, grated
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground cumin
1/4 cup plain yogurt
2 teaspoons all-purpose flour
2 1/2 lbs spaghetti squash

SPAGHETTI SQUASH LASAGNA

the flavor is great and you won't believe the colors.I have made this in a clear dish that I use for meatloaf. You can see all the colors and in the center of the table it looks and smells great

Provided by twrice

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9



Spaghetti Squash Lasagna image

Steps:

  • Split squash. Remove seeds and stringy portion. Use fork to comb squash flesh, pullin it off in long strands. Place in large mixing bowl. Toss with four, garlic, and salt until well combined.
  • Blend Ricotta, spinach, and Parmesan cheese in food processor or blender until smooth.
  • To assemble, spread 1/2 cup pasta sauce on bottom of a shallow 6 cup baking dish. Top with spaghetti squash, arranging evenly and compactly. Spread Ricotta mixture evenly over squash. Spread remaining sauce over Ricotta. Cover with sliced Mozzarella.
  • Bake on center rack of 350 degree oven, uncovered, until cheese is lightly browned on edges and juices bubble, about 40 to 50 minutes. Cut into squares and serve hot. Makes 6 servings.

Nutrition Facts : Calories 196.8, Fat 9.2, SaturatedFat 4.9, Cholesterol 27.3, Sodium 706.6, Carbohydrate 20.2, Fiber 0.8, Sugar 2.1, Protein 10.8

1 (2 1/2 lb) spaghetti squash, boiled
3 tablespoons flour
1 medium garlic clove, minced
1/2 teaspoon salt
1 (15 ounce) carton low-fat ricotta cheese, drained
1 cup packed spinach leaves
1/3 cup grated parmesan cheese
1 cup Italian-style tomato sauce
6 ounces sliced mozzarella cheese

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