This is something I’ve always wanted to try, and it carries on our beloved trend of “putting stuff inside other stuff”. Rather than a traditional lasagne, this one is layered inside and around a butternut squash. There’s no pasta involved, which is great for those of you avoiding it, and it’s a lot healthier than the normal version.
I actually really wanted to used a spaghetti squash, but since those aren’t so easy to come by here in the UK, we thought we’d see how it works with a butternut. The answer is: really well! This was SO tasty, especially with the extra-tender flesh of the squash after cooking it a little longer than normal. It’s a great dish and I definitely recommend trying it as an alternative to the weekday lasagne!
Fun extra fact I learned today: a lasagna is a sheet of pasta. That’s why we use the ‘e’ spelling to describe the whole dish, because it is made up of several lasagne. The more you know!
Here’s the recipe so you can give it a go yourself!
- 2 medium-sized butternut squash
- 1 onion, chopped
- 2 cloves garlic, chopped
- 250g vegetarian mince
- 1 jar tomato and herb sauce
- 4/5 mushrooms, chopped
- 1 red pepper, chopped
- Sprinkle of grated cheese
- Preheat the oven to 180°C.
- Cut the squashes in half and scoop out the seeds and messy bits.
- Lay them cut-side up on a tray and brush with oil (we use the leftover oil from a jar of sundried tomatoes).
- Cook for 45 to 60 minutes, until soft when poked with a fork and starting to brown on the edges.
- While the squash is cooking, heat some oil in a large pan over medium-high heat.
- Add in the onions, garlic, pepper, and mushrooms and cook for around 5 minutes.
- Cook the mince according to packet instructions - you may wish to add the sauce right away or wait until the end depending on how you are cooking the mince.
- When the squash and filling are both ready, use a fork to mash up a larger space around the hole in the squash.
- Mix the removed squash flesh into your filling.
- Spoon an equal amount of filling into each of the squash holes, and leave the rest in the pan to stay warm.
- Grate a small amount of cheese on top.
- Put the squash back into the oven until the cheese has melted, then serve.
- Put the rest of the filling mixture around your squash on the plate!
- You can put in whatever veggies you like, or enjoy it plain. Do what you normally would with a lasagne!