1
Cut spaghetti squash in half or quarters
2
Place squash in baking dish with 1/4 inch water
3
bake squash for 45 minutes at 400 degees
4
While baking prepare other veggies and cheese
5
slice eggplant across into 1/4 in. disks
6
slice or dice zucchine into small, marble size chunks
7
grate mozzarella cheese
8
grate reggiano cheese
9
saute sausage then slice or crumble
10
Remove squash from oven and scrap insides out with a fork
11
In large baking dish spread 1/4 c. diced tomatoes and juice across bottom of dish
12
put in a layer of the largest eggplant disks
13
Lay a thin layer of mozzarella cheese (reserve enough to generously cover the top)
14
smooth the spaghetti squash over the eggplant and cheese
15
pour on a layer of diced tomatoes
16
add layer of sausage
17
completely cover with rest of mozzarela
18
sprinkle reggiano cheese over top
19
Bake at 400 degees for 30-40 minutes