Ingredients

• 1 Large Spaghetti Squash
• 1/2 c. Thrive Ground Beef (Hamburger)
• 1/2 c. Thrive Sausage Crumbles
• 1/4 c. Thrive Chopped Onions
• 4 tsp. dehydrated chopped garlic, or 3-4 garlic cloves (minced)
• 1/3c Tomato Powder
• 1/4 c. Thrive Tomato Dices
• 1/4 c. Thrive Mushroom Pieces
• 2 tbsp. Mixed Bell Peppers
• 1 tsp. Thrive Italian Seasoning
• 1/2 c. Thrive Shredded Parmesan Cheese
• 1 c skim milk ricotta cheese + 1/4 c. water
• 1 tbsp. Thrive Italian Seasoning Blend
• 2 tbsp. olive oil
• 1 tsp. Iodized Salt (to taste)
• 1 tsp. Peppercorn (to taste)
• 1 1/2 c. Thrive Shredded Mozzarella Cheese (reconstituted)

Directions

1. Preheat oven to 400.
2. Carefully cut spaghetti squash in half lengthwise and scrape out the seeds
3. Rub 1/2 tbsp. olive oil onto each half and season with salt and pepper.
4. Place the squash face down in a large baking dish and bake for 40-60 minutes.
5. When squash is done, the middle will be tender and pull apart easily.
6. In a small bowl, combine ricotta cheese and ¼ c. water.
7. Stir in 1 tbsp. Italian seasoning and ¼ c Parmesan cheese. Divide mixture and put half in the bottom of each cooked squash half.
8. In a large pan, warm 1 tbsp. olive oil over medium heat.
9. Add sausage, ground beef, onions, and garlic.
10. Brown for a minute.
11. Then add the mushrooms, peppers, 1 tsp. Italian seasoning, and tomato powder.
12. Carefully pour in 3 c. water and stir occasionally for about 5 minutes.
13. Remove from heat and stir in ¼ c. Parmesan cheese.
14. Divide the meat sauce evenly between the two squash halves and top with mozzarella cheese.
15. Turn oven to broil and cook for 2-4 minutes, until cheese is browned and bubbling.
16. Watch closely
17. Let them sit for 5 minutes, slice in half, and serve.