Stuffed Spaghetti Squash

This recipe is gluten-free and full of veggie goodness. The slight sweetness of the squash complements the Italian sausage and crushed tomatoes in our Lasagna Filling. My family is not a big fan of spaghetti squash, but these were absolutely fantastic. 

1 package Mostly Made Lasagna Filling
1 fresh mozzarella ball, chopped in 1" pieces
1 large spaghetti squash
1 cup crushed tomatoes

Directions:

1. Cut squash in half lengthwise through the stem and scoop out seeds.
2. Place cut-side down in 1/4 cup water and cover with plastic wrap. Microwave for 10 minutes (until cooked), or bake for 45 minutes at 400°.
3. Preheat oven to 375°. 
4. Once the squash is cool enough to handle, use a fork to scoop out the strands of cooked squash into a large bowl; save the empty shells.
5. Mix with the entire package of Lasagna Filling and about half the mozzarella into the squash strands.
6. Return the squash and Lasagna Filling mixture back into the squash shells and top with spaghetti sauce and remaining cheese.
7. Bake at 375° for 25 minutes.

Serves: 4
Prep time: 8 minutes
Pre-cook (squash): 10 minutes
Bake time: 25 minutes