Nicole’s GLUTEN FREE BUTTERNUT SQUASH PARMIGIANA

The clock is ticking: a couple of days until Thanksgiving, and you are trying to get ready to select and prepare the perfect meal for your family and guests. Turkey is the “big boy” on the table, but as much of an effort you can put into cooking it to perfection, not everybody will eat it, for a reason or another. Actually, you will most likely end up with plenty leftover: I know, been there – done that! And I’m sure you did too: “Turkey sandwich” for a week! 😉

That’s why I’m offering you this appetizing option to your traditional turkey. YES YES YES, there’s no meat involved, but I assure you the texture is so ‘meaty’, you won’t hear any complain from meat lovers! Besides being very tasty (and obviously a healthy option, hehe), it’s also light so you’ll still have room for all the other delicious food you will be serving!

Keep in mind this is a dish that can be prepared in advance, refrigerated, and re-heated when time comes.

Nicole’s GLUTEN FREE BUTTERNUT SQUASH PARMIGIANA

Gluten Free – Grain Free – Low Fat – Low Carb – High Fiber – Clean Eating – Vegetarian Recipe

(4 servings)

Ingredients:

1 medium Butternut Squash

2 Large Organic Heirloom or Beefsteak Tomatoes

1 small bunch Fresh Spinach

½ Red Onion

1 can (15oz) Organic Tomato Sauce

5oz Goat Cheese

2 Tbsp Grated Parmesan Cheese

1 Tbsp Extra Virgin Olive Oil

1 Tsp dried Oregano

Salt & Pepper

Preheat the oven to 400F. Line a parchment paper sheet on a baking pan, set the squash on it and roast for about 35-40 minutes (yes, the whole thing!). Remove from oven, let cool down until you can easily handle it and with a sharp knife cut 1 inch thick rounds starting from the elongated neck side. You want to make sure to use rounds that are “full”(or have a small hole): when you reach the part of the squash that has seeds,  just save that for a different use. If you pick the right squash, you should be able to yield 10-12 rounds. Peel and set aside.

While the squash is roasting you can prepare your marinara sauce. In a medium pan on low/medium heat, saute’ the roughly chopped red onion with the olive oil for 3-4 minutes, until it becomes tender and translucent. Add the organic tomato sauce, a pinch of salt, and cook stirring occasionally for 8-10 minutes. When ready turn the heat off and add the oregano. Now you can start assembling the Parmigiana.

Lightly grease the bottom of a non-stick pan and spread a couple of spoonful of marinara sauce to cover the entire surface. Place your first batch of squash rounds. Add a 1 inch thick tomato slice and season with a pinch of salt. Next place few fresh spinach leaves, a Tbsp of goat cheese, and top it off with another squash round. Cover with the remaining marinara sauce and generously sprinkle with Parmesan cheese.

Return to oven and bake for 20-25 minutes at 350F. Serve warm and finish with cracked black pepper to taste.

Happy Thanksgiving!!

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