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SPAGHETTI SQUASH LASAGNA

This recipe is from the Betteridge farm farmer who grew the Strepetti Spaghetti Squash.
My non-veggie eating 14 year old son loved this, said it tasted like pizza as long as 
you don’t get to much squash on your fork!  brightspirit

1 medium Stripetti spaghetti squash (2 1/4 lb.)
12 oz bulk Italian sausage 
1 medium green or red sweet pepper, chopped
1/3 cup finely chopped onion
1 clove garlic, minced
1 4 oz can sliced ripe olives
1/2 tsp dried Italian seasoning, crushed
1 2/2 cups purchased red pasta sauce
1 1/2 cupa shredded Monterey Jack, mozzarella, or raw cheddar cheese
1/4 cup snipped fresh parsley
Optional: 1 2/2 cup sliced fresh mushrooms

1. I find it easier to cook the squash the day before or at least in the morning so it is cool 
and easy to handle at the time of putting the dish together. 
The Stripetti has a tough shell so I like to stab it with a knife in a couple places and bake it whole. 
Bake the squash until you can insert a knife into it. 
Let the squash cool to room temperature then refrigerate it till you are ready to prepare the dish. 
When you are ready to put the dish together slice the squash in half; remove seeds. 
In large skillet cook sausage, mushrooms, sweet pepper, onion and garlic over medium heat until 
sausage is no longer pink; stir to break up sausage. Drain off fat.

2. Preheat oven to 350 degrees. Scrape pulp from squash (about 3 cups). 
Wipe out baking dish; coat with nonstick cooking spray. Spread half the squash in dish. 
Add half the sausage mixture and half the olives. Sprinkle with seasoning and 1/8 tsp black pepper. 
Top with half the sauce and half the cheese. Top with remaining squash, sausage, olives, and sauce. 
Bake for 30 minutes. Sprinkle with remaining cheese. Bake for 5 minutes or until cheese is melted. 
Let stand 10 minutes. Sprinkle with parsly. 

Serves 6.

Variations: Squash may also be cooked till tender by pricking in a few places with a sharp knife, 
then baking whole in a 350 oven about 45 minutes or immersing whole in a stock pot of boiling water.

For less preparation time, brown sausage and mix with all remaining ingredients, then serve over 
hot squash on plates.


Courtesy of Betteridge Farm and
Fresh Abundance!
www.freshabundance.com
509-533-2724