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.