Spaghetti Squash Lasagna

                                    Contributed by Beth Rank

Spaghetti Squash Lasagna

1 large Spaghetti Squash
* 1 container Mushrooms, sliced (optional, see note)
Butter and Olive Oil
1/2 lb Lean Hamburger
1 small Onion, chopped
3-4 cloves Garlic, chopped
1 14.5 oz. can Diced Tomatoes
1 small can Tomato Paste
2 cups Ricotta Cheese
1/2 cup Parmesan Cheese (grated)
Mozzarella Cheese (8 oz package)
Parsley
Basil (optional)

Preheat oven to 400 degrees. Cut squash in half, lengthwise. Place cut side down on baking sheet and add a little water (about 1/2 and inch). Roast for about 45 minutes, or until tender. Remove from oven and place on a rack until cool enough to handle.

After squash is cooked, clean the baking sheet to use later....

While the squash is roasting, sauté sliced mushrooms in a high sided frying pan with some butter and olive oil for about 5 minutes or until tender. Place in a bowl. In the same frying pan, add onions and hamburger and fry until brown. Add garlic and heat for about 30 more seconds. Add tomatoes, tomato paste, sautéed mushrooms, chopped basil ( if desired) and salt to taste. Simmer for 5 or 10 minutes until everything is nice and hot.
Take a fork and scrape the "spaghetti" flesh from the squash and mix in with hamburger sauce.

Mix Ricotta, Parmesan cheese and parsley together in a bowl.

Place squash shells on baking sheet. Divide half of the Ricotta mixture and spread in the bottom of each shell. Divide half of the sauce mixture and spread on top of Ricotta. Spread one more layer of Ricotta and the rest of the sauce. Place in 400 degree oven for 15 minutes, then top each with Mozzarella cheese (I used an 8 oz package) and cook for 15-20 more minutes. Top with chopped parsley and/or basil.

I cut 1 of the halves in half to make 2 very generous portions. This can be made with 2 smaller squash.

* Use 1 lb of hamburger if you do not like mushrooms. Yes, mushrooms are kosher by the way.

The pictures are of the serving warm out of the oven and the other one is of a leftover, entire 1/2 of the squash before I warmed it up the next day. It was actually better the next day.