Inspired by the desire for some good old comfort food, this spaghetti squash bake helps hit the spot when I am craving lasagna. All of the steps are pretty self explanatory in the pictures above but the key here is watching the sodium in the pasta sauce. Most pasta sauces have 500mg+ of sodium per 1/2 cup serving (including the organic brands so don't let that fool you). I pay a little extra for the sauce from our local grocery store and it is worth every penny. You can also add extra veggies into these bakes including kale, spinach and mushrooms and top with mozzarella and different Italian hard cheeses such as parmesan. They store great as is and taste even better the next day! Enjoy!