Good evening friends! I am on top of the world. Not only because my new column had its first installment published today, not only because I got a brand new touch screen on my phone and it WORKS again, and not just because I got a fake leather jacket from Target for 20 bucks…

OBVIOUSLY because it’s Tasty Tuesday, and I get to share my latest concoction with you all! It’s a great recipe for stretching out your squash or using up stale pitas or tortillas or bread! As promised yesterday, I give you:

Spaghetti Squash Pizza Lasagna

1. Cut small to medium spaghetti squash in half, and scoop out the “innards.”
2. Roast squash (skin side up) for about an hour, depending on heat and size of squash.
3. Scoop out “spaghetti” strands and season them in a bowl. I used salt, pepper, garlic powder, Mrs. Dash, and laughing cow cream cheese.
4. Layer bread or tortilla to mostly cover bottom of pan. I used slightly stale pita bread and tore it into strips.

5. Add layer of squash.

6. Add layer of “tomato” (I used salsa, but you could use real tomatoes, pizza sauce, pasta sauce… ketchup… okay maybe not ketchup…college Meri would have used ketchup…)

7. Continue layering until you run out of squash. Mine was two full layers. You could add shredded cheese on top here if you’re into that. I let mine sit, covered, in the fridge until dinnertime so the dried out pita could soak up squash and sauce.

8. Bake just long enough to heat it up or melt cheese on top. I left mine in for about 25 minutes at 300 or so. Enjoy!