Momma Much

Nature never ceases to amaze me. Squash that looks and tastes (use your imagination!) like angel hair pasta, and now butternut squash that can be used as lasagna noodles?!

Add some Mozzarella cheese and it tastes like you are getting fatter by the bite-full, but you’re not!

You don’t really need a recipe for this one. It’s just a meaty delicious marinara sauce of your choice piled on top of thinly sliced butternut squash.

I used the following recipe:

• 1 pound ground beef
• 1 large butternut squash (I used half for the lasagna and the other half I smothered in butter and cinnamon and roasted to be consumed later.)
• 29 oz jar tomato sauce
• 2-3 tablespoons tomato paste
• 1 onion, minced
• tablespoon garlic
• 1 tsp. dried basil
• 1 tsp. dried oregano
• Sea salt and freshly ground black pepper

First, preheat the oven to 400.

Then get the hardest part over with: Try to cut the squash without going to the ER.
First peel it then slice it in half length-wise.

Then slice into thin strips.

Have a taste. It’s delicious RAW. I had no idea! I was snacking on it the entire time I cooked.
Michael didn’t think so at all though…


I love how he will taste literally ANYTHING.

Now start working on the sauce.

Cut up the onion, throw in a pan with some olive oil or your choice of fat, add the garlic and cook for 4-5 minutes. Add the meat and cook until browned. About 6 minutes.
Now I drain out any extra fat that’s in the pan.

Add the sauce, paste, and spices.

Simmer for 10 minutes.

Now assemble!

Pour the sauce over the layer of “noodles” and then add some cheese if you are feeling it. I used almond milk mozzarella “cheese.” The finished product was melty and delicious.

Do one more layer, and then pop in the oven for 25-30 minutes or until the squash is nice and soft(ish.) I like it to have a little texture still!
Now eat it!


I had two servings and I didn’t feel “ugh” after. And there are plenty of leftovers for the weekend. Is an easy and healthy go-to dish! Try it.
XOXO