My Aunt Adrienne made this for me a couple times and it is soooo delicious! It freezes and re-heats well. So make extra for another night!
Pre-heat oven to 375
1/2 lb Ground Grass Fed Beef or Bison or Ground Turkey1/3 Cup Mozzarella
1 Cup or more spaghetti sauce
2/3 Cup Ricotta
2 TBS Pesto or just Italian herbs
1 Spaghetti Squash
1/2 Cup Mushrooms
1/4 Cup Red onion diced
3 Garlic Cloves
Slice the spaghetti squash in half. Scoop out the seeds. Brush with Olive Oil or butter. Turn over the halves into a glass dish and microwave for 8-10 minutes. When it is finished scrape out all the spaghetti squash “noodles”‘
Slice the zucchini longwise like the picture below. Saute it in olive oil. Set it aside.
In the same pan, Saute the diced onion, mushroom, and garlic.
In the same pan saute the ground meat and seasoning.
Mix together the Ricotta, Mozzarella, Pesto, Egg, and seasoning.
No begin layering
Spoon some sauce onto the bottom of the pan.
Pack down some spaghetti squash about an 1 1/2 thick layer
Spread on some ricotta mixture
Sprinkle on the mushroom, garlic onion mixture.
Set on the zucchini slices.
Repeat the spaghetti squash, ricotta, spaghetti i sauce.
Then top with shredded mozzarella!
Bake for about 45 minutes at 375.