Italian Spaghetti Squash Bake

Cut stem end off of spaghetti squash, halve lengthwise and scoop seeds out. They can be hard to slice, so use a sharp knife and use caution not to cut yourself!

My favorite way to cook a spaghetti squash is with an instant pot. Add a small amount of water to the pot, latch lid and close release valve. Cook for 8 minutes. Safely release pressure, remove squash (careful, it's hot!) and use a fork to remove the strands from the shell.

If you don't have an instant pot, you can cook it in the oven. Prepare the same way, then put halves open-side down on a greased baking sheet. Bake at 350 degrees for 45 minutes to an hour, until squash is fork tender.

Put shredded squash in a casserole dish. Top with cottage cheese.

In a large skillet, brown meat with mushrooms and onions, oregano, salt and garlic powder. Add pasta sauce and heat through.

Pour sauce and meat mixture over squash and cottage cheese.

Top with mozzarella, then bake at 350 degrees for about 15 minutes or until cheese is melted.

Serve topped with parmesan.