Baked Italian Spaghetti Pie

Preheat the oven to 450

Cut your squash in half, clean the squash by removing the seeds and stringy part of the squash.

Polk holes in the skin with a knife

Line a baking sheet with parchment paper, place the squash skin side down, salt & pepper your squash. I don't like to add water, broth or oils

Roast for 10 minutes, then turn your squash over to cook skin side up

bake in the oven at 30 minutes, just until fork tender when you can pull away from the sides.

Let it cool

Preheat your oven to 350

Prepare a pie pan or small casserole dish with parchment paper

In a bowl, add your spaghetti squash (from above), if it is moist, you can drain it in a colander or you can use paper towels to dry it out a bit, add your egg or egg whites, toss with some ricotta cheese (this helps bind the squash)

Use 1/2 the mixture to layer the spaghetti squash in the bottom of your pie pan or dish

Add a layer of meat sauce or your meat that you are using

Add a layer of cheese (grated mozzarella or parm)

Add a second layer of squash (the remaining ingredients

Add any additional items (mushrooms, onions, peppers,

Top with meat sauce and more cheese

Bake in the oven 25-30 minutes, until browned and bubbly