Crafting A Blissful Bungalow
~ Cultivating Creativity for Daily Living ~
TM
A Note Before You Start
This is a very versatile recipe in that you can add in layers of your choice; for example, wilted spinach would be a nice add here. You can also change out the cheese for one you like better. I prefer using pureed cottage cheese in place of ricotta as it has less calories and a slightly higher protein content.
Ingredients
1 lb ground chicken or turkey
1 medium spaghetti squash
2 medium zucchini
1/3 cup diced onions
2 medium tomatoes
2 cups shredded gruyere cheese
1 cup pureed cottage cheese or ricotta cheese (see a note before you start above)
3 Tbsp olive oil divided
2 Tbsp Italian seasoning divided
2 tsp of kosher salt plus 1 Tbsp for salting the sliced zucchini
1 tsp of pepper
2/3 cup bread crumbs (optional)
Preparation
Step 1: Preheat the oven to 375 degrees. Microwave the shaghetti squash on high for 3-5 minutes. This makes it easier to slice in half.
Step 2: Slice the spaghetti squash in half lengthwise and place cut sides down on a parchment line baking pan and roast for 40 min. When the outer skin can easily be pierced by a knife or fork, it's done. Remove it and allow it to cool, but leave the oven on.
Step 3: Slice the zucchinis very thinly and place them in a bowl. You may find it easier to cut the zucchinis in half and then each half into a half moon shape lengthwise. Sprinkle with 1 Tbsp of salt and toss to mix. Allow them to sit for at least twenty minutes. This will release their liquid.
Step 4: Puree the cottage cheese until it has the consistency of ricotta. Shred the gruyere cheese and set aside.
Step 5: Put 2 Tbsps of olive oil in a medium saute pan and saute the diced onions. Season with a little salt and pepper. Once translucent, (about 4 minutes later) add the ground chicken (or turkey) and cook until it loses its raw color. Add 1 Tbsp of Italian seasoning, and saute for one more minute and then remove from the heat.
Step 6: Drain the zucchini and squeeze out any excess water that remains by placing them in a clean dish towel.
Step 7: When the spaghetti squash is cool enough to handle, take a fork or a spoon and scrape the squash into a large mixing bowl. Add the pureed cottage cheese, and the remaining Italian seasoning, and salt and pepper and toss to coat.
Step 8: Slice the tomatoes and begin to assemble the casserole. Place the cooked ground chicken and onions in the bottom of a 9"x13" pan. Sprinkle 1/2 cup of shredded gruyere cheese. Next spread the spaghetti squash mixture over the ground chicken layer. Add another 1/2 cup of shredded cheese. Top that layer with the zucchini and add another 1/2 cup of cheese. Top with the sliced tomatoes and add the remaining cheese and breadcrumbs if using. Bake uncovered at 375 for 40 minutes.