Ingredients

1 lg spaghetti squash

oliive oil

1 onion chopped

2-3 garlic chopped

1 lb. ground beef or Ital sausage

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1 15 oz can crushed tomatoes–I also add a can of diced tomatoe

2 c. low fat ricotta

1/4 c. fresh parsley or dried

1 c. mozzarella cheese

Preparation

  1. Squash–poke a couple of holes in it. Micro about 4-5 min until easier to cut in half. Cut. Put in bottom of micro dish cut side down with 2-3 tb. water. Cook about 8-10 min or more until soft. Pull out seeds with fork and then pull out squash.

  2. Meanwhile, saute onion in oil, then add garlic and meat and cook until done. If any grease, remove it. Then add tomatoes and simmer about 15-20 min. add parsley and other seasons such as Ital while simmering.

  3. In casserole, put a tiny bit of sauce on bottom. Then layer 1/2 squash, 1/2 ricotta, 1/2 sauce, handfull of cheese and repeat. BAke until bubbly about 15-20. Can make the day before but might have to bake longer