It’s really yummy. I feel it needs more tomatoes flavor. I would also mix in a can of diced tomatoes. I also added four extra cloves of garlic and it needs more spinach. But what a great idea!

I don’t eat dairy and meat together so I doctored the recipe to meet my dietary needs. 1 spaghetti squash Olive oil Salt and pepper to taste Two handfuls of mozzarella or even better Mexican blend cheese Two handfuls of Parmesan cheese 2 cups marinara sauce or whatever equivalent covers the top of the lasagna 1 1⁄2 cup chopped up mushrooms 1 cup spinach 1 1⁄2 cup broccoli chopped up 1 tablespoon and a half minced garlic 1 tsp Italian seasoning 1 tsp minced garlic flakes 1 tsp red pepper flakes First: Preheat the oven to 375 degrees. Take the spaghetti squash wash the outside and then take a knife and make some stabs of a vertical line. Put your spaghetti squash in the microwave for six minutes. If needed add an additional thirty seconds. Second: Once you take the spaghetti squash out of the microwave, please be careful and place your spaghetti squash on a cutting board. Take a long knife and stab the line you had indented one the squash prior to putting it in the microwave. Once you successfully get the mofo in two pieces, remove the seeds and the inside bits with a spoon. Please don’t burn yourself. Once you scrape the shiz out of the interior of both, take two teaspoons of olive oil and sprinkle it into the center of both interiors of the squash. Also add a few pinches of salt and pepper to the interior. Once you’re done this step, get a large baking sheet and place some parchment paper on the baking sheet. Place the spaghetti squash face down on the parchment paper so that the exterior of the squash is staring at you. Place in oven for 50 minutes. Third step: While the spaghetti squash is cooking in the oven, chop up about a cup and a half of mushroom, a cup of spinach, and a cup and a half of cut up broccoli and sautee it in a pan with olive oil, salt, pepper and minced garlic ( the garlic that comes chopped up and in a glass jar). Cook the veggies on the pan for about 15 mins on medium heat ( or until soft, not overcooked.) once you’re done sautéed drain for any excess water from any of the veggies. Fourth step: once the spaghetti squash can be removed from the oven, place the baking sheet on a counter and carefully take a fork and twirl the butternut squash noodles from each half of the squash in a mixing bowl. In the mixing bowl add an egg, the veggies. Place this mixture ina baking sheet. If you need two baking sheets, divide up the spaghetti squash and sautéed veggies into the baking sheets equally and make sure each baking sheet contains one egg. Once you have the spaghetti squash and the veggies and egg mixed together, add two teaspoons of Italian seasoning, a teaspoon of red pepper flakes (or less to your liking of spice), a teaspoon of minced onion flakes, on each baking sheet. After this, top your veggie mixtures with marinara sauce so that it has a nice covered sauce surface. Then add a handful or two of Parmesan cheese, and two handfuls of mozzarella if you have so you can coat the surface. I personally didn’t have mozzarella cheese and added shredded Mexican blend cheese (insert whatever name it’s called cheese) and it was mind blowing good!!! Then place in the 375 degree oven for 15 minute