Linda’s Spaghetti Squash Lasagna

Makes 14 servings

1 package (1 pound) of sage flavored pork sausage

1 large onion chopped

1 teaspoon minced garlic

1 large spaghetti squash 2 eggs, beaten

1⁄3 cup sour cream

Pinch of salt

1 carton (16 ounces) Ricotta cheese, divided use

1⁄2 cup grated Parmesan cheese, divided use 1 tablespoon dried parsley

1 jar (23 ounces) spaghetti sauce

1 tablespoon Italian blended seasonings

1 cup fresh spinach leaves, chopped

1 small package (8 ounces) shredded mozzarella cheese

1 teaspoon ground black pepper

Directions:

1. Cook sausage, onion and garlic in skillet, adding a little oil if needed. Once browned, drain and set aside.

2. Using a fork, poke holes in squash and cook squash in microwave for 8 minutes and allow to cool for 10 minutes.

3. Once cooled, slice squash in half and scoop out the strands of flesh from each half and place in a large bowl.

4. Add eggs, sour cream, salt, 1/2 cup Ricotta and 1/4 cup Parmesan cheese and dried parsley to cooked squash in bowl and mix well to combine.

5. Using cooking spray, coat a 9-inch-by-13-inch glass baking pan. Spread all of the squash mixture as the bottom layer. Spread sausage meat mixture as the next layer. Add the jar of spaghetti sauce over meat and sprinkle with the Italian seasonings and all the chopped spinach to create the third layer. Finish with the top layer by scattering the remaining 1/2 cup Ricotta cheese across the top and the remaining 1/4 cup grated Parmesan cheese, as well as the entire 8 ounces of mozzarella cheese. Sprinkle ground pepper generously across the top layer.

6. Cover baking dish with foil and back in 350-degree oven for 1 hour. After 45 minutes, remove foil and continue baking for 15 more minutes.