Posted on March 24 2022
1 medium spaghetti squash (about 3 cups cooked)
1 pack ground sausage
2 cups of marinara sauce (I use a can of hunts garlic and herb pasta sauce)
1 cup cottage cheese (I use cottage cheese)
1/2 cup shredded parmesan cheese
1/4 tsp garlic powder
1 tsp Italian seasoning
1 1/2 cup shredded cheese
Cook squash + 2 cups of water in a crockpot for 4 hours on high. When cooked, take out of crock pot and let cool a bit. Cut in half and scoop out seeds. Scoop out squash for lasagna (set aside for later) At this point you might have to dry out the spaghetti ( you can either squeeze out the water or put it in a low temp oven on a cookie sheet for a bit. If you sprinkle with salt it help pull more of the water out.
Brown ground sausage and drain.
Mix ground sausage with marinara sauce (reserve 1/4 cup of sauce with no meat)
Combine cottage cheese + egg +seasoning + parmesan cheese +1/4 cup of meat sauce
Begin adding items to casserole dish. First spread 1/4 cup of marina with no meat on the bottom of dish. Add all spaghetti noodles. Cover noodles with meat sauce. Add half of the shredded cheese on top of meat sauce. Add all of the cottage cheese mixture on top of shredded cheese. Add one more layer of shredded cheese on the very top.
Bale 400º for 20 minutes (covered). After baked broil on high (uncovered) for just a few minutes to brown cheese