Recipe by JBBALUKONIS
"A nice twist to an Italian casserole. This is one of those meals I made with the ingredients I had on hand. My family loved it and had me make more. I am not sure what type of cheese I first used. I purchased it as 'cheese ends' from the local market. It was crumbly and had a strong blue smell but was solid white; it was not feta."
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1 (2 pound)
spaghetti squash, halved and seeded
chopped red onion
red bell peppers, seeded and diced
chopped fresh rosemary
salt and pepper to taste
ricotta salata cheese, crumbled
pimento-stuffed green olives, sliced
1 (15 ounce) can
This is a really fun recipe to put together. I used left over lamb from a roast instead of ground lamb. I also misread the ingredients and used ricotta cheese, instead of "ricotta salata" with which I'm not familiar. I made it in a casserole dish instead of a 9x13 - I think with the amount of vegetables it would have been really hard to make 2 layers in such a big pan. The spaghetti squash makes a wonderful substitue for pasta in what would have been a lasagna type dish. Very flavorful and we will definately make again!
My family LOVED this recipe, had seconds and even wanted to take the leftovers to school/work for lunch!! I didn't have the right cheese so I added feta and homemade salsa with the tomato sauce...yum! A winner of a recipe!
Very good! I was looking for something different to do with my spaghetti squash and I am glad I found this recipe. I used lean ground beef instead of lamb because that was what I had at home. Otherwise I followed the recipe exactly and loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Olive, Lamb, and Red Pepper Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 430
** Calories from Fat: 260
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