Spaghetti Squash Lasagna

I’ve had sore hamstrings all day from yesterday’s boot camp, so I’ve taken it easy on the exercise front: a walk/hike in Rock Creek Park this morning and 20 minutes on the stationary bike. I also spent some time rolling my hamstrings out on the foam roller – it hurt so good.

Neil had basketball tonight in Bethesda, so I decided to come up with him and hang out with my parents for the night.   With my tight hamstrings, my mom agreed to do some yoga with me.   We did a nice and easy DVD she had, and I really appreciated that there was a hamstring section.

Hoodie required at the beginning, thanks to my dad's heating policies

I hope my legs feel recovered tomorrow so I can do boot camp.

I also wanted to cook for everyone while I was here.

A few months ago, I made a creamy lasagna from Ina Garten. It was delicious, but not exactly healthy. With that as inspiration (as well as Angela’s idea of adding beans to potatoes for added protein), I created a spaghetti squash lasagna.  I only wish I had portobello mushrooms to add to this!

Creamy Spaghetti Squash Lasagna

Ingredients:

• 1 small spaghetti squash
• 1/4 cup of flour
• 1.5 cup of skim milk
• 1 cup of white beans
• 1 cup of part-skim shredded mozzarella cheese
• 2 tablespoons of butter

Directions:

1. Preheat oven to 325*.
2. Cut spaghetti squash in half lengthwise.  Remove pulp and seeds.  Using a knife, poke holes all over skin of squash.  Place squash cut side down on a baking sheet, and cook for 35 minutes.  Remove and let cool.
3. Place beans and 1 cup of milk into the food processor and puree until smooth.  
4. Heat bean/milk mixture in the microwave for 1-2 minutes.
5. Start making delicious cream sauce!  Melt 2 tablespoons of butter in a saucepan and add the flour.  Mix to create a paste.
6. Add the bean-milk mixture to the saucepan.  Whisk and add salt and pepper.  At this point it will start getting very thick, so add another .5 cup of milk to create a delicious creamy sauce.
7. Put one half of the spaghetti squash on the bottom of a greased 8×11 baking pan.
8. Top with half of the cream sauce, followed with half of the mozzarella.  
9. Repeat with remaining squash, sauce and mozzarella.
10. Optional: sprinkle with parmesan cheese.
11. Bake for about 30 minutes, or until cheese begins to get brown and bubbly

Weight Watchers Points Plus: 4 for 8 servings, 5 for 6 servings.

Verdict: everyone loved it and told me to post the recipe