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):

1. Assemble lasagna in a 4 quart baking dish

2. Scoop out half the cooked squash and layer in bottom of dish

3. Place half the ricotta, then half sausage, then half the spaghetti sauce, then repeat topping second layer with the shredded cheese

4. Bake at 375 degrees for 30 minutes until bubbly, hot and cheese is lightly browned

2B Mindset Plate-it: serve with a salad to make an excellent dinner recipe