Here is another really tasty recipe. It called for zucchini but since our spaghetti squash is the most abundant this fall, I used it. Dad and I both rank this to be a keeper recipe. I halved the recipe for an 8 inch glass pan, baking it at 325 for about 45 minutes as we went to Bird's Hill for a walk/jog. This is the halved amounts.
Cut into thin slices:
3 or 4 Italian sausages ( I peeled the outer casings)
Cook in a lightly greased frying pan.
When browned, stir in:
1 1/2 tsp flour
Stir and then layer in the bottom of the baking dish.
In same frying pan, combine;
1 tsp butter
1/2 medium onion
4 cups peeled, cubed spaghetti squash.
Stir; cook until tender.
Add a dribble of water to loosen brownings in bottom of frying pan.
Layer half of the squash/onions over sausage.
1 cup cottage cheese
2 Tbsp Parmesan cheese
1/2 tsp minced garlic
Layer over squash.
Cover with other half of squash.
1/2 cup grated cheddar cheese.
Cover and bake.
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