Healthy & Good Recipe!!!!
Got this from another OH board and made it and YUM!! Pass it on.....
ENJOY!
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 spagehtti sauce 1 package of shredded mozzarella 1/4 cup of shredded or grated fresh parmesean cheese Pierce the whole spaghetti squash with a knife in the 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 (I do this entire step the night before and store the cooked squash in the fridge). Preheat the oven to 350 degrees. In a large skiller, saute the sausage, mushrooms, pepper, onion and garlic over medium-high heat until the sausage is no longer pink--ensuring your 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 parmesean with the mozzarella on top. Bake for 30 minutes. Let stand 10 minutes before serving.
ENJOY!
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 spagehtti sauce 1 package of shredded mozzarella 1/4 cup of shredded or grated fresh parmesean cheese Pierce the whole spaghetti squash with a knife in the 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 (I do this entire step the night before and store the cooked squash in the fridge). Preheat the oven to 350 degrees. In a large skiller, saute the sausage, mushrooms, pepper, onion and garlic over medium-high heat until the sausage is no longer pink--ensuring your 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 parmesean with the mozzarella on top. Bake for 30 minutes. Let stand 10 minutes before serving.
~Sandie~ 
-147!!WLS:12-12-06:Preop 268,Ht.5'4",BMI 44.9
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I'm not perfect but I am going to die trying!!!
I do not know WHY I have not tried spagetti squash yet...I think mainly because I had no idea how to cook it or what it looks like inside!
This recipe sounds delish! I like that soy spagetti stuff too...But I have a hard time finding them...Spagetti squash is so much easier to find...
Umm...I'm hungry now! :)
This recipe sounds delish! I like that soy spagetti stuff too...But I have a hard time finding them...Spagetti squash is so much easier to find...
Umm...I'm hungry now! :)
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