OK, I will admit that this recipe is the creation of not wanting to throw left overs out and my local Safeway still being closed. Also I needed to get a good dinner on the table that was different. I was also training a new aide for Eric at the time. Talk about multi tasking. Meaning that I was running back and forth between the kitchen and Eric's room while putting this together, definitely not a fussy dish. This recipe was good enough to make again. The only thing you have to add is the bread on the side.
1/2 of a spaghetti squash cooked
1 4 ounce can of mushrooms
1 cup spaghetti sauce
4 ounces of pepperoni cut in bite sized pieces
4 ounces of mozzarella cheese grated
In a casserole dish break up the spaghetti squash. Using 2 forks mix in the spaghetti sauce and mushrooms. Top with the pepperoni and then layer the cheese on top.
For Vegetarian leave off the pepperoni.
For Vegan leave off the pepperoni and replace cheese with a vegan cheese.
Bake at 350 f for 30 to 60 minutes. Makes 4 servings