by Kathy Hamman Miller
Rinse the outsides of 2 medium or one large spaghetti squash cutting in 1/2 and scooping out the seeds. Lightly oil the raw cut edges of the squash on their rims turning face down on a baking sheet. I used olive oil.
Roast at 400 degrees for around 40 minutes (times will differ according to size of squash) until tender. Take out of oven turning over so the bowl side is facing up.
In the mean time:
Brown 1 pound of ground meat of choice beef or turkey with one medium diced onion
Add 2 cups of Marinara, I bought a 24-ounce jar of Rao’s and when I served it added extra sauce heated up on the side.
8 ounces of drained mushrooms
Stir well
Set aside
In another bowl blend:
2 cups of cottage cheese
1/4 cup of Parmesan
1/4 cup mozzarella cheese
Fresh basil and oregano to taste
Place in broiler to brown topping. Serve and enjoy.
