One of my favorite squashes is the Spaghetti Squash.  It really does look like little noodles, but a lot healthier 🙂

There are many different things you can do with it, but I like to make it resemble a simple pasta dish.

1 Spaghetti Squash

1 Tbsp Olive Oil

1 small Sweet Onion, sliced

2-3 Garlic Cloves, minced

5-10 Baby Bella Mushrooms, sliced

1 tsp Dried Oregano

1 tsp Dried Basil

1 can of Stewed Tomatoes

1 large handful Baby Spinach leaves

Salt & Pepper

1.  Preheat oven to 350 degrees F. Lightly grease a baking sheet.

2.  Using a large, sharp knife, cut the squash length wise. Be careful! I almost cut myself the first time doing this.  I am a bit sketchy with knives haha!

3.  Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 45 minutes in the preheated oven, or until a sharp   knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.

4.  Once cooled, use a fork to scrape out the squash.  Set aside.

5.  Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic and cook for one minute.  Add mushrooms and spices; cook and stir for 3 to 4 minutes.  Stir in tomatoes and cook until tomatoes are warmed through.

6.  Use a large spoon to scoop the stringy pulp from the squash add to mixture.  On medium heat continue to toss mixture for 5 minutes.  Add the spinach during the last-minute.

 Enjoy!