Baked Spaghetti "Squash"

Baked Spaghetti "Squash"

Note: Spaghetti squash is cheap, easy to cook and just 40 calories per cup. You can't beat that! 

Things You'll Need on Hand:

• 1 Spaghetti Squash
• 1 Can of Prego Classic Spaghetti Sauce 
• 3 Roma Tomatoes
• 6 Baby Bella Mushrooms
• 1 Red Bell Pepper
• 1/2 White Onion
• 3 Cloves of Garlic
• Olive Oil
• Parmesan, Asiago and Romano Cheese Blend
• Dried Basil
• 2 Packets of Stevia (or sugar)
• (You can also use squash, zucchini or kale in vegetable mix - as seen in the second photo)

Prepare Squash:

Preheat oven to 350 degrees. Slice squash in half and remove seeds.

Place halves face-down in a large, glass baking dish. Add a 1/2 inch of water and cover.

Bake for 35-40 minutes.

Remove, cool and shred I sides with a fork. This is them the texture turns into "spaghetti"

Sauce:

In a large sauce pan, sauté mushrooms, onion, red pepper, tomatoes and garlic. After 3 minutes, add in 1.5 cups of Prego spaghetti sauce. Add stevia or sugar to sweeten and reduce acidity.

Prepare To Bake:

In a small glass baking dish, layer spaghetti squash, sauce mixture and shredded cheese. Top with dried basil and bake at 350 degrees for 15 minutes.

Let cook and enjoy!

Note: For a shorter cook time, just toss sauce over squash and enjoy instantly. Substitute spaghetti sauce for Alfredo for a different take on this low-cal/low-fat dish!