Butternut Squash Lasagna

Butternut squash lasagna isn’t terribly original.  In fact I’m pretty sure I’ve seen Rachel Ray do it, which means I usually pass but in this case I decided I’d give it a go.  Every gluten-free, paleo, low-carb blogger seems to have their own recipe.  I wanted to try and incorporate some signature “SCD” foods into mine, such as my homemade goat milk yogurt and favorite store bought (but still SCD legal) marinara.

I was really happy with the result!  It was hearty and the squash “noodles” held up very well.  Mike and I both agreed that similar to pasta lasagna, it actually tasted better re-heated!  I’ll definitely be making this again soon!

Butternut Squash Lasagna

Butternut Squash Lasagna

Butternut Squash Lasagna– cook in 10.5 by 7.5 inch pan

 Ingredients:

  • 1 medium butternut squash (Try to get one with a long “neck”)
  • ½ cup SCD Yogurt (Goat milk yogurt is my favorite for this recipe)
  • ½ lb. ground beef
  • 2 cups shredded cheese (I like havarti, aged cheddar, and goat cheddar)
  • 1 TBS basil
  • 2 tsp oregano
  • 2 tsp thyme
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • ¾ tsp salt
  • ½ tsp ground black pepper
  • ¼ tsp chili powder
  • 2 cups SCD legal marinara sauce (I use Lucini)
  • 2 TBS coconut oil

 Instructions:

    1. Pre-heat oven to 400 degrees.  Place squash in oven for 10 minutes to soften before removing.  Continue to heat oven.
    2. Mix together all spices.  This will make about 4 TBS of spice.
    3. Combine ground beef with 1 TBS of spice mixture.  Mix well, using hand to combine if necessary.
    4. Heat 1 TBS of coconut oil in a 10-inch skillet.  When hot, add ground beef and brown, stirring to prevent burning.  Decrease heat to medium to avoid burning if necessary.  Once it has finished cooking, drain oil and fat.  Keep warm.
    5. Remove squash from oven.  Use mandolin to slice squash into long pieces, approximately ¼ inch thick and 4-5 inches long.  If you don’t have a mandolin slicer, use knife to slice thinly.  You will need enough slices to create 3 layers of “pasta”.  How many slices you need will vary, depending on the size of your squash.
    6. Use the second TBS of coconut oil to coat the bottom of your pan, so that the first layer of “pasta” does not stick to the bottom.
    7. Assemble your lasagna!
      • First a layer of butternut squash
      • Next, spread a thin layer of yogurt followed by a layer of cheese
      • Sprinkle 2 tsp of your spice mixture
      • Add a portion of the ground beef
      • Top with about ¾ cup marinara
      • Repeat!
      • After you have three layers of squash, conclude with adding a final layer of cheese after the marinara
    8. Bake in oven at 400 degrees for 35-40 minutes.  Serve while hot or refrigerate and re-heat.  The advantage of refrigerating and reheating is the squash will have absorbed more of the marinara, making it less saucy and more like lasagna.  Delicious either way!

 

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Raw Walnut Tacos, Spiced Melon Soup and Watermelon Mojito Popsicles

I’ve been waiting for a good night to blog about these particular recipes.  We tried them almost a month ago and I took pictures, intending to put them up but then got distracted by other dinners!

Well, I got my chance tonight because I BOMBED with a pizza.  The sauce was too sweet, didn’t go with the aged cheddar and was all around average.  But the Greek Vinaigrette that I whipped up was notable so we didn’t starve and I’ll post that recipe later.  BUT, it’s a good night to flaunt someone else’s recipes since mine averaged a B- for the day.

Ever since Coco of Roostblog posted this, I’ve been dying to try it!  Her meal included the following recipes:

Tacos- made with lettuce wraps and walnuts, chopped and spiced to taste like meat.

Spiced Melon and Avocado Shooters- Notable here is the combination of avocado, nutmeg, ginger and cayenne.

Cashew Sour Cream- Tasty on both tacos and chilled soup!

Watermelon Mojito Popsicles- Made by squeezing watermelon through a cheesecloth and mixing it with SCD legal light rum and fresh mint (fresh from my garden)!

In addition, I whipped up some easy guacamole and pico de gallo.  I think Coco bought hers from Whole Foods and while I love their stuff, it’s a lot less expensive to make my own.  The only real substitution I made was honeydew melon for cantaloupe since I really don’t like cantaloupe.  (I know, weird).

The whole meal was incredible and such a joy to consume.  The tacos were so filling.  I bought butterball lettuce from the Logan Square Farmer’s Market and was overjoyed at how good it was!  Pre-soaking the nuts is always annoying but the cashew sour cream and walnut filling made it worth it.  The whole meal is raw and incredibly good.

Loved sharing it with my loved ones.  Peace and health to us all.