The Best Spaghetti Squash recipe: Spicy Sausage Lasagna
Ingredients:
1 small spaghetti squash, *cooked + cooled (I like to cook it in my slow cooker - cut in half, deseed, place in slow cooker with 1 cup water for 3-4 hours until tender and cooked through)
1 - 20 oz. jar of spaghetti sauce (I like Rao’s homemade)
1 16 oz container of part-skim Ricotta cheese
1 pound spicy sausage, removed from casing and browned
1 cup shredded cheese (I used Trader Joe’s Mexican blend)
*once spaghetti squash has cooled, scoop the squash into a kitchen towel and squeeze out as much water as possible
Directions (preheat oven to 375 degrees):
Assemble lasagna in a 4 quart baking dish
Scoop out half the cooked squash and layer in bottom of dish
Place half the ricotta, then half sausage, then half the spaghetti sauce, then repeat topping second layer with the shredded cheese
Bake at 375 degrees for 30 minutes until bubbly, hot and cheese is lightly browned