Spaghetti Squash & Artichoke Cream Stuffed Lasagna Rolls

From Kristi’s Kitchen

Ingredients:

-Artichoke Cream

I recipe Artichoke Cream from “Yeast-Free Turkey Artichoke Pizza” post on blog

PLUS:

¼ c. grated organic parmesan cheese

1 tsp. roasted garlic

2 tbsp. plain flavored Beyond Organic AMASAI

¼ tsp. sea salt

-1 recipe “Pizza Gazpacho” (earlier post on blog) – I used 5 Kumato (brown) tomatoes in this recipe

-10 mushrooms, thinly sliced and sautéed in organic butter with sea salt, garlic powder and pepper to taste (optional)

-Squash Mixture

3 c. roasted spaghetti squash, pulled

1 tsp. unsalted butter, melted

1 ½ tsp. sea salt

¼ tsp. pepper

¼ tsp. dried oregano

1/8 tsp. dried basil

3 pieces nitrate-free turkey bacon, cooked and crumbled into squash (optional)

1 c. artichoke cream

-10 al dente brown rice pasta lasagna noodles, drained and laid on parchment to dry

Directions:

-Roast Squash and garlic, set aside (400 degrees for 25 minutes)

-Make “Pizza Gazpacho” sauce, set aside

-Make “Artichoke Cream”, set aside

-Sautee the sliced mushrooms, set aside

-Boil noodles and lay out on parchment to dry; about 12 minutes

Assembly Directions:

-Preheat oven to 350 degrees

-Lightly coat the bottom of 9x13 casserole dish with “Pizza Gazpacho” and 3 tbsp. “Artichoke Cream” and set to the side.

-Spread 1/3 c. Squash Mixture on each lasagna noodle –covering the entire noodle, top mixture with a small amount of sautéed mushrooms and jelly roll the individual noodles

-Place rolled noodles sideways in the casserole dish -5 in a row

-Top each roll with a spoonful of “Artichoke Cream”, then “Pizza Gazpacho”

-Bake in preheated oven for 15 minutes

-Finish with a slice of “Homemade Mozzarella”, a bit of grated parmesan and a sprinkling of dried basil

-Return to the oven for 10 more minutes

-Let set for 15 minutes to set and cool slightly

Serve with a mixed green salad, a side of roasted asparagus OR both for a hearty meal!

·         This is a great make ahead –even freeze –meal…do all the prep and assembly work ahead (minus the finishing cheese). Store covered in the refrigerator or freezer…bring out in time to thaw and/or come to room temperature and pick up at the baking point. You could also store in portioned servings (5 or 10 depending on how hungry you are…if you’re serving a 4 course meal or a light meal you could portion each individual roll as a portion…I ate one roll and was pleasingly satisfied even without sides)