Calling lil_earthmomma - we need you!
(20 posts) (13 voices)-
Hey! There's quite a few of us that are REALLY wanting that kick-ass spaghetti squash lasagna recipe you keep talking about. Post it here so we can rest in peace!
Posted 1 month ago # -
OK, I finally admit ignorance - what IS spaghetti squash??
I'm picturing noodle shaped pumpkins!
Posted 1 month ago # -
It's an ovalish shaped pale yellow squash. When it's cooked, you can scrape out the squash meat and it comes out in strands like spaghetti.
Posted 1 month ago # -
lil_earthmomma
MemberAw... you like me, you really like me! lol
Sorry everyone, I was away from a comp all day.
My spaghetti squash lasagne:
Cut the squash in half, scoop out pulp and seeds, oil and lay flesh side down on a baking sheet. Bake at 375 for 30-40 min. Hold it with a dishtowel or oven mitts, and scrape out the flesh with a fork onto paper towel or a clean dish towel. Once it's cooled, fold it into the towel and squeeze the extra moisture out.
While waiting for the squash to cool, make your meat sauce how ever you like it. I like to do half ground beef half spicy italian sausage.
Grate your fave cheese.
Wilt 3 or 4 cups of torn spinach, or thaw and drain frozen spinach.
Prep whatever other veg you like in lasagne. (I've done zucchini, broccoli, artichoke... whatever floats your boat really!)
Now, building the lasagne:
Get your oven safe dish and ladle some meat sauce into the bottom. Grab a handful of spaghetti squash and spread it gently over the sauce. Add spaghetti squash till you have a nice thick, flat net of squash.
Now sprinkle some of the cheese, ladle some meat sauce, some veg, another layer of squash, some cheese, the spinach (and then I grate some chilled cream cheese over the spinach OMG it's incredible) squash, meat sauce etc ending with the cheese.Bake at 350 for 30 min. Allow it to cool for 5 min before serving. If it's watery the first time you make it, it may be that you didn't squeeze the squash out, or that your tomato/meat sauce is a bit watery. Play around with it, it's delicious!
Next I would like to try an alfredo sauce version with seafood... mmmmmmmmmmmmmm
Posted 1 month ago # -
Ecala
MemberHmmm... tell me more about this snarkpeople recipe calculator?
I use fitday on occasion but find it really difficult to determine a serving size based on the lack of conversion. Does anyone else notice this? Fitday used to be really easy in that you could calculate something based on the gross size and then calculate a serving by adjusting the portion size in oz, cup, tbs, etc.... Am I making sense? haha
Sounds like a great recipe earthmomma!
Posted 1 month ago # -
lil_earthmomma
Member@ Ecala:
http://recipes.sparkpeople.com/recipe-calculator.asp
It's awesome. You input your ingredients, and then how many portions, and it tells you all of the nutritional info.
Posted 1 month ago # -
THANK YOU!
Posted 1 month ago # -
CathyG
MemberAt Sparkpeople.com (free to join) you go to Nutrition Tracker, then Add a Food. Then choose Food Groupings, where there is a button for Add a New Food Grouping.
At that point, you can type in the ingredients of a recipe and it will calculate the nutrition of that recipe.
The problem that I have found is that when you enter it, you are typing in quantities for the whole recipe, but when you add it to your daily tracking, you want to add only one serving. Sparkpeople treats the whole recipe as a single serving so it looks like you ate the whole recipe for lunch.
I get around that by naming my Food Groupings like this:
"Vegetable Saute - Makes 8 cups"
"Almond Flour Pancakes - 24 pancakes"
"LilMama's Lasagna - 9X13 pan"Then when I add it to my daily lunch, I calculate the decimal value of the percent that I ate:
1 cup of vegetables = 1/8 of a recipe = .12 servings
2 pancakes = 2/24 = .083 servings
4X4 square of lasagne = 16 sq.inches/117 sq.inch total = .14 servings (ok, this takes a calculator, but it works).
If you enter that serving size on your daily lunch, Sparkpeople will calculate the calories/protein/fat/vitamins/etc for each ingredient in the recipe.If you make lasagne again later and use more squash this time or less sauce, you can edit that Food Grouping to make it match the new ingredients.
Posted 1 month ago # -
chocolatechip69
MemberMmmm...that sounds so good. Definitely making that one this weekend.
I also use sparkpeople when making my own recipes. There's a neat option that allows you to group your foods together into a recipe and then gives you the totals. You can basically figure out how many portion sizes there are in your recipe and go from there.
http://www.sparkpeople.comI think it's very user-friendly once you give yourself a little time to figure out the options.
Posted 1 month ago # -
Want you to know that I made a huge pan of this and have been eating on it all week. SO good!
Posted 3 weeks ago #
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