Cook Spaghetti Squash by putting the whole squash into the oven at 350 degrees for about 2 hours or in a large crock pot on high for about 2 hours. The squash is cooked when you can stick a knife or fork through the skin and turn it easily. Remove from oven, allow to cool, cut in half and scoop out seeds...discard seeds.

Use a spoon to scoop out the spaghetti squash into a colander and press and squeeze to eliminate excess moisture. Drain over sink or bowl while you are preparing the rest of the lasagna.

Clean up your squash mess and wash your crockpot or pan before continuing on.

Make Turkey Sausage by putting turkey in a pan over medium heat with 1 Tablespoon grape seed oil, add all the spices listed, put a lid on the turkey and let it cook with the spices, stirring to break it up occasionally. This will take about 10 minutes. Add chopped onion and continue cooking until onion is transparent.

Add jar of organic pasta sauce and stir until blended and warm.

Grate Cheeses, save 1/8 cup monterey jack and 1/8 cup parmesan reggiano for the top of the lasagna. Set aside.

Combine egg, remainder of cheeses and herbed cream cheese, blend well.

Tear up kale or swiss chard if it is whole. Set aside.

Assemble Lasagna in a greased 9x13 pan in the following order.

Thin layer of spaghetti squash

Thin layer of kale or chard

Thin layer of spaghetti sauce/turkey mixture

Thin layer of egg/cheese mixture

Repeat ending with the egg cheese mixture and top with remaining parmesan/monterey jack cheese.

Bake at 350 degrees for 30 minutes or until the cheeses are all melted.

Allow to cool for 15 minutes before cutting into squares to serve.

Serve with a nice big salad. Yummy!

Leftovers should be frozen in serving sizes. Reheat in an oven for 30 minutes.