A delightful, healthy and easy-to-make dish!
Spaghetti Squash Lasagna
This is just how I like it – full of veggies and lotsa spice!
1 Spaghetti Squash, cooked (soften in microwave, cut in half, scoop out the seeds, back flesh side down in 1/4" water at 350 for 45 minutes or until soft.)
1/2 onion
1 green pepper
8 oz. chopped mushrooms
3 cloves garlic
salt and pepper to taste
1/8+ teaspoon cayenne pepper (or to taste)
Italian cheese (I use provolone and/or mozzarella, pecorano/ramano, etc. – 1 to 2 cups)
Large jar of favorite pasta sauce
Sautee veggies in olive oil (I just pour!). Add tomato sauce and spices, cook until heated through.
Layer first the sauce, then some spaghetti squash, then more sauce, then cheese and repeat for another layer. Top with more cheese.
Bake at 350 for 45 minutes. Let stand a few minutes before serving. There will be some liquid after the first serving is taken; I draw it out with a baster. Enjoy!