Donna’s Roasted Spaghetti Squash Moussaka

Hello to All, tonight's dinner is a meal all in one and I think is simpler to make than traditional moussaka which we love.  In this recipe, I decided to use spaghetti squash boats to hold the moussaka filling since my spouse does not care for eggplant which is found in the original Greek version.  To make this even easier, I used a prepared Alfredo sauce for the topping which worked out quite well.  The moussaka filling was adapted from a my Shortcut Moussaka recipe that I submitted to Bon Appetit magazine and which was published in March 1992 (page 120).  Kalo fagito!  Donna:

Donna’s Roasted Spaghetti Squash Moussaka

 Ingredients:

2 medium spaghetti squashes, cut in half and seeds removed

One 11 ounce package Beyond Meat's Beyond Beef, Beefy Crumble flavor, meatless protein product or 1 pound ground beef, lamb or turkey, cooked

1 pint stewed tomatoes

3/4 cup red wine

1 teaspoon garlic, minced

1 teaspoon oregano leaves

1 teaspoon parsley leaves

1/2 teaspoon cinnamon

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup Alfredo sauce

1/4 cup Parmesan cheese, shredded

Method:

Preheat oven to 375 degrees F.  Spray a cookie sheet with cooking oil and place squash halves in pan cut side down.  Bake for 60 minutes. Turn halves cut sides up and sprinkle with salt and pepper. 

While squash is baking, mix together in a medium saucepan the rest of ingredients except the Alfredo sauce and cheese.  Bring to boil, then simmer until liquid is reduced by half.  Using a slotted spoon, dish out 1/4 of the stuffing mixture into each of the 4 squash halves.  Top each with 1/4 cup of Alfredo sauce, and 1 Tablespoon of cheese.  Sprinkle with additional cinnamon and parsley and bake for 15 more minutes.  Remove from oven and let rest for 5 minutes before serving.

Serves 4.

Copyright 2016.