Spaghetti Squash Lasagna

Made this two nights ago... yum!

Spaghetti Squash Lasagna

1 Medium spaghetti squash (2.5 lbs)

1 lb of ground sweet Italian sausage (turkey or pork)

1 1/2 cups of sliced fresh mushrooms

1 medium red pepper, chopped

1/2 of a medium onion, finely chopped (about 1/3 cup)

4 cloves of garlic, minced

1 tsp dried Italian seasoning

1 large jar of favorite prepared spaghetti sauce

1 package of shredded mozzarella

1/4 cup of shredded or grated fresh parmesan cheese

Pierce the whole spaghetti squash with a knife in several places, place it on a baking sheet and bake at 375 degrees for about 1 hour and 15 minutes.  Allow the squash to cool, then cut in half and scoop out the seeds and discard, then using a fork, pull the spaghetti-like flesh from the walls of the squash and set aside in a bowl.

Preheat the oven to 350 degrees.  In a large skillet, sauté the sausage, mushrooms, pepper, onion and garlic over medium-high heat until the sausage is no longer pink--ensuring you break up the sausage throughout.  Drain off any fat.

 Coat your lasagna pan with some sort of non-stick spray or lightly rub it with olive oil.  Spread half of the squash in the dish, add half of the sausage mixture, sprinkle with 1/2 tsp of the Italian seasoning. Top with half of your jar of sauce and half of the bag of mozzarella cheese.  Repeat with a second layer like this, except add the parmesan with the mozzarella on top.  Bake for 30 minutes.  Let stand 10 minutes before serving.

Thanks for the recipe Elena. It sounds wonderful!!  Terry

Ive tried using spaghetti squash several times to make a lasagna, but everytime the squash gets watery while baking, and makes the lasagna too sloppy...Does yours do this? Any ideas to help this? Thanks

Mine was watery too but I just poured the liquid out a little. After a day in the fridge it got a lot harder. The person *****commended this recipe to me said theirs was watery too. I think maybe using a thicker spaghetti paste might also make a difference.