Spaghetti Squash abounds in my garden and I needed new recipes and this one is a winner. Daughter, Sarah, told me about this recipe and it was a must try. The recipe is sooo good and flavorful. For mushroom haters, you could easily leave those out. The garlic herb cheese really adds a new dimension to the recipe.

Spaghetti Squash Lasagna

INGREDIENTS:

• 1 spaghetti squash
• 1 lb. Italian sausage
• 8 oz. sliced raw mushrooms
• 38 oz. jar Rao Marinara sauce (or sauce of choice)
• 1 cup fresh spinach (or more to your liking)
• 5.2 oz. Garlic herb cheese (or garlic herb goat cheese)
• 8 oz. shredded mozzarella

DIRECTIONS:

1. Preheat oven 400 degrees Fahrenheit. Cut the spaghetti squash in half and remove seeds. Roast the spaghetti squash flesh side down on a baking sheet with parchment paper for 45-60 minutes, until golden brown. Remove from the oven and cool. Once the squash is done baking, use a fork to remove the spaghetti-like threads.
2. Brown Italian Sausage. When the sausage is almost cooked through, add mushrooms. Once sausage and mushrooms are cooked through, drain and remove to a paper towel on a plate to absorb the extra fat.
3. Lower oven temperature to 350 degrees Fahrenheit.
4. Grease a 9×14″ pan. Cover the bottom of the pan with a layer of marinara sauce. Top with half of the spaghetti squash, half of the sausage/mushroom mixture, then a layer of fresh spinach leaves. Dallop with garlic herb cheese. Repeat a layer of spaghetti squash, marinara sauce, sausage/mushroom and top with more marinara sauce. Top all with a layer of Mozzarella cheese.
5. Bake at 350 degrees for 45-60 minutes.
6. Note: I used about 3/4 of the Marina sauce in the recipe and used the reserved sauce when reheating leftovers.

Recipe from Sarah’s good friend, Megan