Spaghetti squash and lasagna: a modern, low-carb love story. This recipe is so good and was developed by our Ocean Brands partner, @nomnomyvr on instagram! Thank you!
Ingredients
Nov 22, 2019 - Explore NomNomYVR's board 'Travel' on Pinterest. See more ideas about Travel, Cathay pacific, Travel food.
NomNomYVR A personal blog on food and travel. Come find me on Instagram @NomNomYVR. 27.6k Followers, 459 Following, 2,399 Posts - See Instagram photos and videos from Vancouver Food. Travel. 📷 (@nomnomyvr).
- 1 large spaghetti squash (approx 4 pounds)
- 1 tsp olive oil
- 1 onion – diced
- 2 cloves garlic – minced
- 1 pound ground Italian Sausage
- 1 ½ teaspoons salt, divided
- 1 (530ml) Authentica Arrabiata Sauce
- 1 500g ricotta cheese
- ¼ cup parsley, chopped
- 1 1/2 cup shredded mozzarella
- ½ cup of grated parmesan cheese
- Chopped parsley to garnish
Directions
- Preheat oven to 400°F.
- Cut squash in half lengthwise and scoop out the seeds. Drizzle with Olive Oil inside and out, and lay them cut-side down in a roasting pan. Roast for 45-60 minutes or until soft when poked with a fork.
- Heat olive oil in a skillet over medium-high heat. Stir in onions and garlic and cook until translucent.
- Add ground Italian Sausage and cook well. Stir in Authentica Arrabiata Sauce and bring to a simmer. Season with S&P to taste. Continue simmering until the squashes are ready.
- Once the squash is cooked and cooled. Use a fork to shred the inside of the squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into Authentica Arrabiata Sauce & meat sauce and set aside.
- In a separate bowl, mix together the ricotta cheese, parsley, and add a pinch of salt.
- In the same roasting pan, flip the squash shells (cut side up). Use a spoon and spread the ricotta mixture evenly over the bottom of each shell, then spoon the meat-squash mixture on top of the ricotta.
- Bake shells for 15 minutes at 400°F.
- Remove the squash and sprinkle the shredded mozzarella and grated Parmesan cheese over the tops of the squashes and bake for another 15-20 minutes or until the cheese is golden brown.
- Garnish with parsley.
- Cool for 5 mins before serving.
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Handle: @eatwithjessie
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Nov 22, 2019 - Explore NomNomYVR's board 'Travel' on Pinterest. See more ideas about Travel, Cathay pacific, Travel food.
NomNomYVR A personal blog on food and travel. Come find me on Instagram @NomNomYVR. 27.6k Followers, 459 Following, 2,399 Posts - See Instagram photos and videos from Vancouver Food. Travel. 📷 (@nomnomyvr).
- 1 large spaghetti squash (approx 4 pounds)
- 1 tsp olive oil
- 1 onion – diced
- 2 cloves garlic – minced
- 1 pound ground Italian Sausage
- 1 ½ teaspoons salt, divided
- 1 (530ml) Authentica Arrabiata Sauce
- 1 500g ricotta cheese
- ¼ cup parsley, chopped
- 1 1/2 cup shredded mozzarella
- ½ cup of grated parmesan cheese
- Chopped parsley to garnish
Directions
- Preheat oven to 400°F.
- Cut squash in half lengthwise and scoop out the seeds. Drizzle with Olive Oil inside and out, and lay them cut-side down in a roasting pan. Roast for 45-60 minutes or until soft when poked with a fork.
- Heat olive oil in a skillet over medium-high heat. Stir in onions and garlic and cook until translucent.
- Add ground Italian Sausage and cook well. Stir in Authentica Arrabiata Sauce and bring to a simmer. Season with S&P to taste. Continue simmering until the squashes are ready.
- Once the squash is cooked and cooled. Use a fork to shred the inside of the squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into Authentica Arrabiata Sauce & meat sauce and set aside.
- In a separate bowl, mix together the ricotta cheese, parsley, and add a pinch of salt.
- In the same roasting pan, flip the squash shells (cut side up). Use a spoon and spread the ricotta mixture evenly over the bottom of each shell, then spoon the meat-squash mixture on top of the ricotta.
- Bake shells for 15 minutes at 400°F.
- Remove the squash and sprinkle the shredded mozzarella and grated Parmesan cheese over the tops of the squashes and bake for another 15-20 minutes or until the cheese is golden brown.
- Garnish with parsley.
- Cool for 5 mins before serving.
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Food
These four instagrammers are changing homemade dinners, one photo at a time.
Tara O'Brady
Handle: @taraobrady
Followers: 79K
IRL: Author of Seven Spoons, columnist for The Globe and Mail
Home base: Toronto
Cuisine: Delicious classics with a modern twist
Follow for: Amazing recipes and fantastic shots
Goal: 'My intent isn't to present food as an isolated object or still life; the aim of food writing is to inspire action. Whatever I can do to fuel that spark, I will.'
Photo, @aimeebourque/Instagram.
25 Canadian Women Changing The Way We Eat NowAimée Wimbush-Bourque
Handle: @aimeebourque
Followers: 27.6k
IRL: Former chef, author of The Simple Bites Kitchen cookbook
Home base: Laval, Quebec
Cuisine: Comforting homemade meals with fresh, colourful ingredients
Follow for: Colourful overhead shots (or 'flat lays' in Insta-speak) Helm plugin install.
Nom Nom Voice
Nora Hamade
Handle: @nomnomyvr
Followers: 23.6k
IRL: Self-taught photographer
Home base: Vancouver, British Columbia
Cuisine: Insta-worthy dishes from restaurants in and around Vancouver
Follow for: The latest trendy foods on the West Coast
Photo, @eatwithjessie/Instagram.
Jessica Emin
Nom Nom Video Game
Handle: @eatwithjessie
Followers: 4,900
IRL: Photographer, food stylist, writer
Home base: Halifax, Nova Scotia
Cuisine: High-end comfort food, baked goods and cocktails
Follow for: Artful shots of beautifully styled food
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