Spaghetti squash lasagna ...

We always have a spaghetti squash laying around our house - it's pretty much a Webb staple.  I'm always trying to find new recipes for them - and sometimes they just turn out too good to be true.  Tonight was one of those nights!

Typically I'll cook up the squash on a Sunday afternoon and then have it for easy meals during the week - but tonight, I cooked it {so time consuming!} and tried to use the time wisely while it was cooking for this new recipe ...

Because tonight was my first night making ...

Spaghetti Squash Lasagna

What you'll need:

2 1/3 cups of spicy italian turkey sausage, casings removed {I used pork sausage because that's what we had at home.}

1 cup ricotta cheese

1 1/2 cups tomato sauce

1 cooked spaghetti squash

2/3 cup of mozzarella cheese

The Process:

Cook your spaghetti squash (cut in half, take out "guts", rub with EVOO, sprinkle on salt & pepper, place upside down in baking dish cooking for 45-60 minutes at 350 degrees). While spaghetti squash is cooking, brown the turkey sausage until no longer pink.  Spray an 8x8 casserole dish with a little cooking spray and begin the laying process.  First, spoon about half your sauce on the bottom of the dish.  Then add the spaghetti squash.  Next, the sausage and follow up with about 1/4 cup sauce and about 1/3 cup of mozzarella cheese.  Then add the ricotta and finally top with remaining sauce and the rest of the mozzarella.  Bake until cheese is melty and bubbly - about 15 minutes.  If you want your cheese to brown more, increase time or raise temp to 400 (that's what I did!), just keep an eye on it.

Enjoy! 

{Now this is a 21 day fix recipe - so if you need the containers it is 1 green, 1/2 blue, and 1 1/2 red.}