Spaghetti Squash Lasagna

Begin by halving the spaghetti squash and cleaning out the seeds and membranes. In a 9×13 baking dish, place the two halves cut-side down and add 1/3 cup of water to the bottom of the pan. Cover with cling-wrap and place in the microwave to cook for 13 minutes on high. Halfway through the cooking process, rotate the pan to ensure the squash is evenly cooked.

Preheat oven to 350F.

In the meantime, heat a large skillet and brown the Italian sausage. When almost cooked through, add chopped onion, bell pepper, garlic, and mushrooms. When onions have become translucent and the pork is thoroughly cooked, drain the fat away and set mixture aside.

When the squash is cooked, remove from dish carefully and spoon out the meat of the squash onto a separate plate.

In a 9×9 baking dish, spray with oil and line the bottom of the dish with approximately half of the squash. Top with one half of the pork and veggie mixture. Add one cup of the jarred pasta sauce and half of the mozzarella cheese.

Repeat this again with remaining half of the squash, pork mixture, pasta sauce and top with cheese.

Bake at 350F for 30 minutes, remove and enjoy. Be careful – the squash remains hot for a long time!!