SPAGHETTI SQUASH

I've always wanted to make spaghetti squash, but I've been a little intimidated… it seems complicated and time consuming… but today, I threw my fear out and I did it! First of all, it wasn't hard at all and it tasted delicious!!

I typically shy away from making Italian food because of all the pasta, so I love the modification of using the veggie instead of starcy noodles. I sure didn't miss the real stuff! I'm a veggie freak, so this meal was right up my alley.

Here's how I made my version…

SPAGHETTI SQUASH SPAGHETTI

makes 4 servings

WHAT YOU NEED:
2 spaghetti squashes
1L lean ground beef (can use turkey or chicken)
1/2 sweet onion
1 red bell pepper
1C mushrooms, chopped
2C low-sugar marinara sauce
2TBSP fresh basil leaves
salt, pepper, oregano
2TBSP olive oil

HOW TO:
Preheat oven to 400. Slice squash in half, long ways. Remove seeds from inside & brush with olive oil. Sprinkle with salt, pepper & oregano. Fill bottom of baking dish with enough water to cover bottom. Bake squash face down 40-50 minutes on baking sheet. Remove from oven and scrap inside with a fork to get the "noodles" out.

In the meantime, add meat & veggies to a skillet. Add basil leaves, salt, pepper & oregano. Cook until meat is done. Add pasta sauce to meat.

Spoon meat mixture on top of spaghetti squash "noodles". Enjoy