Spaghetti Squash
If you haven't discovered the miracle of spaghetti squash, now's the time. It's all the comfort without all the carbs, and the kids might not even notice it's not really pasta.
- 1 spaghetti squash
- 1 jar of your favorite spaghetti sauce
- 1 yellow or white onion
- 1 green bell pepper
- ½ cup sliced mushrooms
Preheat oven to 375 degrees.
Wash and dry your spaghetti squash, then pierce it with a fork several times on each side.
Place it in a baking dish along with 1 cup of water and bake for about 1 hour.
Heat marinara sauce and add chopped onion, pepper and mushrooms to the sauce.
Simmer until veggies have softened.
When your spaghetti squash has finished baking, let it cool a bit until holding it is comfortable, then slice it in half and remove seeds.
Pull a fork through the flesh from top to bottom, creating long threads.
Pile up your squash "noodles" and top with sauce.
- The spaghetti squash can also be prepared in a large slow cooker. Just add about 2 cups of water to the crock pot, pierce the squash all over, cover and set on low. Cook 8 to 9 hours.
Submit!
