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Old 10-30-2007, 12:26 PM
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Pink Confetti Spaghetti Squash Lasagna

This recipe was originally posted in June 2007 What’s for Dinner by:
Pink Confetti Spaghetti Squash Lasagna

1 1/2 pounds ground hamburger meat.
1 (28 oz) can crushed tomatoes
1 (8 oz) container of Ricotta cheese
1 large onion, diced
1 large spaghetti squash
2 teaspoons Italian seasoning
1 teaspoon garlic powder
salt and pepper to taste
5 cups of shredded mozzerella
1 cup shredded parmesan cheese
2 small cans ripe olives, drained
1 small container of green salad olives or diced olives or amount to taste

Cook spaghetti squash as you desire. I personally cut mine in half and remove the seeds. I place them flat down on a cookie sheet and bake in a 375 degree oven until tender.

In a large pot over medium-high heat, cook the ground beef, stirring constantly with a little salt, pepper, and garlic powder until almost done. Add the diced onion and cook 5 more minutes or until the meat is fully cooked. Drain. Add the crushed tomatoes, Italian seasoning, and more garlic powder, salt and pepper to tast. Cook on low for 15 minutes. Stir in the ricotta cheese to make the sauce "pink." Mix well. In a greased 9X13 pan, spread half of the spaghetti squash evenly over the bottom. Pour half the the sauce over the spaghetti squash. Mix all the cheeses together. Pour half the cheese mixture over the lasagna. In a small bowl, mix the olives together so that the green, red, and black are mixed together like confetti. Sprinkle half of these on the cheese. Repeat the entire procedure again. Make sure the olives are on top for decoration. Bake in a 375 degree oven until hot and bubbly.
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