1 Medium Spaghetti squash
1 cup (three stalks) kale
2 cups tomato sauce
1/2 Cup Ricotta
8 oz. sliced fresh mozzarella
1/2 cup sautéed mushrooms
1 tbsp. of Italian parsley
Bake squash on 350 till tender to a fork. Allow it to cool then spoon the meat into a bowl, break it up with your hands, or a fork then add it to an oiled pan on low. Allow it to cook on medium until the squash is lightly browned. Lay the squash at the bottom of casserole pan. Spread it out flat then cover all the squash with a layer of tomato sauce. Add the mushrooms then a layer of ricotta cheese mixes with the parsley. Spread a layer of mozzarella cheese then the kale. Cover
the kale with the rest of the tomato sauce and the mozzarella cheese.
Bake on 350 until cheese is melted. Enjoy.
Vegan option, omit the cheese and use extra tomato sauce.