Spaghetti squash and lasagna: a modern, low-carb love story. This recipe is so good and was developed by our Ocean Brands partner, @nomnomyvr on instagram! Thank you!
Ingredients
Our remarkable teams foster exclusive local partnerships. Whether they're tailoring a menu for your group to savour on the hotel's rooftop terrace or catering an offsite event in the galleries of a world-class museum, our chefs and mixologists infuse each and every creation with the freshest local flavours. Photo credit: Nora Hamade, @nomnomyvr. We all scream for ice cream. If you're looking for a novel twist on an old classic, look no further than 720 Sweets (Unit 1121, 8328 Capstan Way). NomNomYVR's foodie profile on Zomato. Check out NomNomYVR's restaurant reviews, favorite restaurants, wishlist and other activity in Metro Vancouver and more on Zomato.
- 1 large spaghetti squash (approx 4 pounds)
- 1 tsp olive oil
- 1 onion – diced
- 2 cloves garlic – minced
- 1 pound ground Italian Sausage
- 1 ½ teaspoons salt, divided
- 1 (530ml) Authentica Arrabiata Sauce
- 1 500g ricotta cheese
- ¼ cup parsley, chopped
- 1 1/2 cup shredded mozzarella
- ½ cup of grated parmesan cheese
- Chopped parsley to garnish
Directions
- Preheat oven to 400°F.
- Cut squash in half lengthwise and scoop out the seeds. Drizzle with Olive Oil inside and out, and lay them cut-side down in a roasting pan. Roast for 45-60 minutes or until soft when poked with a fork.
- Heat olive oil in a skillet over medium-high heat. Stir in onions and garlic and cook until translucent.
- Add ground Italian Sausage and cook well. Stir in Authentica Arrabiata Sauce and bring to a simmer. Season with S&P to taste. Continue simmering until the squashes are ready.
- Once the squash is cooked and cooled. Use a fork to shred the inside of the squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into Authentica Arrabiata Sauce & meat sauce and set aside.
- In a separate bowl, mix together the ricotta cheese, parsley, and add a pinch of salt.
- In the same roasting pan, flip the squash shells (cut side up). Use a spoon and spread the ricotta mixture evenly over the bottom of each shell, then spoon the meat-squash mixture on top of the ricotta.
- Bake shells for 15 minutes at 400°F.
- Remove the squash and sprinkle the shredded mozzarella and grated Parmesan cheese over the tops of the squashes and bake for another 15-20 minutes or until the cheese is golden brown.
- Garnish with parsley.
- Cool for 5 mins before serving.
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A set of cherry blossom trees in Steveston are out in pink flowers very early this year, to the delight of at least one local resident.
Nora H., who didn't want to use her last name to protect her privacy, was out for her morning walk Thursday when she spotted the bright flowers on the trees on Chatham Street, between first and second avenues.
Nom Nom Videos For Kids
'I was like, oh my … Is this a trick?'
She loves the picturesque blossoms because they're usually a sure sign spring is on the way. This set of trees, near the bus stop, usually flower earlier than ones in Garry Point Park, she said.
But the Jan. 24 blooms were the earliest she's ever seen.
'We live close to the water, maybe the warmer air is messing with them,' Nora said, wondering if climate change could have contributed to the early blossoms.
Linda Poole, founder of the Vancouver Cherry Blossom Festival, said different types of trees blossom at different times, with one type even starting in December.
But after taking a look at Nora's photo, she agreed this tree was blooming early. She said it's most likely a Whitcomb, which usually come out in February or March.
Spaghetti squash and lasagna: a modern, low-carb love story. This recipe is so good and was developed by our Ocean Brands partner, @nomnomyvr on instagram! Thank you!
Ingredients
Our remarkable teams foster exclusive local partnerships. Whether they're tailoring a menu for your group to savour on the hotel's rooftop terrace or catering an offsite event in the galleries of a world-class museum, our chefs and mixologists infuse each and every creation with the freshest local flavours. Photo credit: Nora Hamade, @nomnomyvr. We all scream for ice cream. If you're looking for a novel twist on an old classic, look no further than 720 Sweets (Unit 1121, 8328 Capstan Way). NomNomYVR's foodie profile on Zomato. Check out NomNomYVR's restaurant reviews, favorite restaurants, wishlist and other activity in Metro Vancouver and more on Zomato.
- 1 large spaghetti squash (approx 4 pounds)
- 1 tsp olive oil
- 1 onion – diced
- 2 cloves garlic – minced
- 1 pound ground Italian Sausage
- 1 ½ teaspoons salt, divided
- 1 (530ml) Authentica Arrabiata Sauce
- 1 500g ricotta cheese
- ¼ cup parsley, chopped
- 1 1/2 cup shredded mozzarella
- ½ cup of grated parmesan cheese
- Chopped parsley to garnish
Directions
- Preheat oven to 400°F.
- Cut squash in half lengthwise and scoop out the seeds. Drizzle with Olive Oil inside and out, and lay them cut-side down in a roasting pan. Roast for 45-60 minutes or until soft when poked with a fork.
- Heat olive oil in a skillet over medium-high heat. Stir in onions and garlic and cook until translucent.
- Add ground Italian Sausage and cook well. Stir in Authentica Arrabiata Sauce and bring to a simmer. Season with S&P to taste. Continue simmering until the squashes are ready.
- Once the squash is cooked and cooled. Use a fork to shred the inside of the squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into Authentica Arrabiata Sauce & meat sauce and set aside.
- In a separate bowl, mix together the ricotta cheese, parsley, and add a pinch of salt.
- In the same roasting pan, flip the squash shells (cut side up). Use a spoon and spread the ricotta mixture evenly over the bottom of each shell, then spoon the meat-squash mixture on top of the ricotta.
- Bake shells for 15 minutes at 400°F.
- Remove the squash and sprinkle the shredded mozzarella and grated Parmesan cheese over the tops of the squashes and bake for another 15-20 minutes or until the cheese is golden brown.
- Garnish with parsley.
- Cool for 5 mins before serving.
Other Recipes You May Like
A set of cherry blossom trees in Steveston are out in pink flowers very early this year, to the delight of at least one local resident.
Nora H., who didn't want to use her last name to protect her privacy, was out for her morning walk Thursday when she spotted the bright flowers on the trees on Chatham Street, between first and second avenues.
Nom Nom Videos For Kids
'I was like, oh my … Is this a trick?'
She loves the picturesque blossoms because they're usually a sure sign spring is on the way. This set of trees, near the bus stop, usually flower earlier than ones in Garry Point Park, she said.
But the Jan. 24 blooms were the earliest she's ever seen.
'We live close to the water, maybe the warmer air is messing with them,' Nora said, wondering if climate change could have contributed to the early blossoms.
Linda Poole, founder of the Vancouver Cherry Blossom Festival, said different types of trees blossom at different times, with one type even starting in December.
But after taking a look at Nora's photo, she agreed this tree was blooming early. She said it's most likely a Whitcomb, which usually come out in February or March.
'What it needs is temperatures of 10 degrees. It's cumulative, it needs many days of warmth to bring it out in bloom,' Poole said.
She added certain outlying trees sometimes bloom early because they're sheltered from the wind by buildings.
Last year, Richmond celebrated its second annual Cherry Blossom Festival on April 8, and Vancouver's usually happens in March or April.
Nora has seen early blossoms in February before, but said these ones in January were an unexpected surprise.
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'It was really nice on a dreary day like this to see a beautiful pop of colour in a grey sky.'
