1 large spaghetti squash
1 28 oz can crushed tomatoes
8 oz ricotta cheese
16 oz shredded mozzarella
2 cups spinach
8 oz sliced Portabella or button mushrooms
1 lb. Italian Sausage you can use spicy if your family likes spicy
3 TBSP Basil Pesto
2 TBSP Olive Oil
1 small onion diced
1/2 cup chopped fresh basil
3 TBSP chopped fresh oregano

Preheat oven to 350 degrees. Cook Italian Sausage over medium heat for approximately 10 minutes,
until slightly browned, remove and place in a bowl. Heat olive oil over medium heat, add chopped
onion and mushrooms, cook for 5 minutes, add garlic, and cook an additional 2-3 minutes. Add crushed
tomatoes, basil, oregano, spinach, and Italian sausage and cook over low heat for approximately 30
minutes, stirring frequently. Remove from heat. Add 8 oz of mozzarella, 8 oz of Ricotta cheese and
pesto to a mixing bowl, stir with a fork until smooth, add to sauce. If your sauce is thick adding just a
little water to it so it soaks into the spaghetti squash
While your sauce is cooking place spaghetti squash in the microwave, whole and heat for about 3
minutes and then turn it over and heat about another 3 minutes. Remove from microwave and cut in ½.
If you are unable to cut, place it in the microwave for an additional 2-3 minutes. Remove the insides to a
9”X12” baking dish. Salt and pepper to taste.
Pour the sauce mixture over the spaghetti squash and top with 8 oz of mozzarella and 4 oz of parmesan
cheese, cover loosely with foil. Bake for 25 minutes covered and remove foil and bake an additional 20
minutes until the cheese is golden brown.

Bon Appetit