April 24 – Spaghetti Squash Bake

Happy Easter!  Christ the Lord is risen today!  Alleluia!

Breakfast: 1 breakfast bar; 1 1/2 bananas; water; coffee

Lunch: a delicious dinner with our friends Dick & Lynne Barnes and their family – thank you!!  Baked ham; cheesy potatoes; carrots; corn (yes, a cheat); deviled eggs; water

Dinner: Breakfast for dinner (omelets, water)

SPAGHETTI SQUASH BAKE

1 spaghetti squash
1 lb. sausage
1 jar no-sugar spaghetti sauce
1/2 bag frozen or fresh spinach
2 c. cottage cheese
1 c. mozzarella
2 c. shredded parmesan
oregano, basil, garlic salt, onion powder, pepper

1. Cut squash in half, length-wise, and scoop out seeds. Bake cut-side down in a 9×13 pan at 325* for 45 mins.
2. While squash is baking, brown and chop sausage.
3. Use a fork to scrape out the insides of the squash.
4. Layer in 9×13 pan (can use same pan squash baked in):
1/2 jar spaghetti sauce
1/2 of sausage
1/2 shredded squash and lots of all 5 spices
spinach
cottage cheese and 1/2 of mozzarella
remaining squash and lots of all 5 spices
remaining sausage and sauce
remaining cheeses & spices
5. Bake covered 325* for 30 mins, then broil uncovered 5 mins.