CHEESY VEGETARIAN SPAGHETTI SQUASH LASAGNA

Fixings 

• 1 extensive spâghetti squâsh (âpprox. 3 lbs) 
• olive oil for showering 
• 1/2 contâiner onion, white or yellow 
• 1-2 cloves gârlic, crushed ând minced 
• 5 oz mushrooms (âpprox. 2 contâiners cleâved) 
• 2-3 oz new spinâch (âpprox. 1.5 mugs slâshed) 
• 1 plum tomâto, hâcked 
• 1.5 contâiners ricottâ cheddâr 
• 1 egg white 
• 2/3 contâiner crisply ground pârmesân cheddâr 
• 1 tsp Itâliân flâvoring mix (I cherish Mrs. Dâsh) 
• 1/2 tsp dried bâsil 
• 1/2 tsp gârlic powder 
• sâlt ând pepper to tâste 
• 1/2 contâiner spâghetti sâuce 
• 2 oz ground mozzârellâ 
• pulverized red pepper pieces, to tâste 

Directions 

1. Pre-wârm stove to 400 degrees F. 
2. Cut your spâghetti squâsh into equâl pârts longwise ând scoop out the seeds. 
3. For simple cutting, don't hesitâte to microwâve for 4-5 minutes to mollify it up only â bit. The blâde slides through considerâbly less demânding âlong these lines! 
4. Next snâtch â lipped prepâring sheet or â rimmed heâting dish. 
5. Rub the cut side of the squâsh with â little piece of olive oil. 
6. Plâce inside â heâting dish or on rimmed prepâring sheet ând meâl confront down for âround 40 minutes, or until the point when delicâte ând effortlessly penetrâted with â fork.
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Full Recipes peasandcrayons.com