I love Spaghetti Squash!!

Spaghetti Squash was always one of those things I thought about making, but never tried because I found it a little intimidating and I didnt want to go thru all the work of preparing something just to SEE what it would taste like.

The only downfall was that I thought it was no carb or VERY low, but just found out it is 10carbs per cup.

Anyway...I made Spaghetti squash A LA lasagne/baked ziti. Here are the basics:

Cook, seed and shred your squash. Here is the video I followed:http://www.danispies.com/archives/101_video/spaghetti_squash_101_video.php

-Brown one package of Italian Sausage, casings removed and crumbled. (I used Johnsonville Sweet Italian Sausage)
-Add one jar of a lower carb pasta sauce (Safeway's Select Garlic and Basil) I always tweak sauce a little...add a pinch of red wine, garlic powder, parsley. I didnt add olive oil this time cause I just used the oil from the sausage.

-Pour squash into a med sized glass baking dish and stir in the sausage/sauce and mix.
- Cover with mozzarella/provolone shredded cheese.
-Bake at 375 for about 25 minutes or until cheese is lightly browned and bubbly.

The only thing I would do to make this different next time would be to add a layer of ricotta cheese maybe. I think I would like to try this 'Carbonara' style.

Again...sorry there are no real measurements or anything. I just measure from the heart! Ha! LOL