Not only is this #MeatlessMonday dish super good, it’s super healthy. My Heirloom Tomato & Spaghetti Squash Lasagna highlights fresh, seasonal ingredients while still packing a very flavorful punch. The mixture of the heirloom tomatoes and fresh mozzarella just cannot be beat, and on top of that, sweet corn mixes with serrano pepper for the perfect mix of sweet and spicy (that you know I always, always love). And it tastes even better the next day!
With all of the peppers and herbs straight from my garden, I’m able to savor the flavors of summer in a healthy way. I’ve found that using homegrown and organic ingredients really does make all of the difference in a dish, along with that satisfaction that you grew it yourself. I’ll be planting some Cherokee Purple Tomatoes soon as well; I’m hooked from this recipe alone.
I recently learned about Seeds of Change‘s Save the Flavors campaign that aims to raise awareness for the Cherokee Purple Tomato in an effort to make these flavorful little guys more available for everyone in the community to enjoy. Every year, more and more fruit and vegetable varieties disappear, along with their distinctly different and delicious flavors. And Seeds of Change encourages us to change that, and even offers free Cherokee Purple Tomato seeds to plant yourself to save the flavor. We love the entire idea of this campaign, and we’re 110% game to help spread the word one delicious recipe at a time. Truly, MKR
- 1 large spaghetti squash
- 2 heriloom tomatoes, I prefer purple cherokee, diced
- 1 large zucchini, diced
- 1 onion, diced
- 1 cup sweet corn
- 1 serrano pepper, finely diced
- Fresh Mozzarella, sliced and enough to cover the top of your lasagna (approximately 6 oz.)
- 1/2-3/4 cup tomato sauce
- Salt, Pepper, & Cayenne to taste
- Thyme for garnish
- Preheat oven to 350 degrees
- With a fork pierce the spaghetti squash all over and microwave for 12 minutes
- While the squash cools add tomatoes, onions, corn, serrano pepper, zucchini to a large mixing bowl.
- Once the squash is cool cut in half and scoop out the seeds with a spoon. With a fork scoop out the remaining flesh into the bowl and mix gently. Salt, pepper, and cayenne to taste.
- Spoon the mixture into a shallow baking pan, cover with tomato sauce, and bake for 40-45 minutes uncovered.
- Top the lasagna with sliced mozzarella and turn the oven to broil. Broil until the cheese melts and turns golden brown.
- Remove from the oven, garnish with thyme sprigs, and let cool for 5-10 minutes. Serve and enjoy.
- I like everything spicy, if you don't simply remove the serrano pepper and cayenne
This sounds so good! I really like your photo style.
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Thanks so much Bella! This dish is definitely a must-try! xo
Love this summer lasagna dish! Sounds delicious – we always have an overabundance of tomatoes from our garden. This is another great recipe addition to help that “problem.”
Not only is that a great message Seed’s of Change has, but the CUTIEST website! I am definitely making this for our football watching party tomorrow!