Tuesday, March 18, 2014

Mushroom Marinara Spaghetti Squash

I've never met a pasta..or a starch for that reason, that I didn't like. As we all know, these particular types of foods are not good for the waist line. Never fear, spaghetti squash is here! It gives you the same concept and fills the same craving, but gives you an actual nutritional value and doesn't weigh you down with all of that wheat and sugar! This super easy recipe will become a family favorite in NO time!!

1 large spaghetti squash
15 oz marinara sauce--I choose classico because it's gluten free, inexpensive, and tasty!
12 oz of fresh, sliced mushrooms
Garlic Powder, to taste
Italian Seasoning, to taste

1. Cook spaghetti squash in crockpot in 2 cups of water, on high for 3.5-4 hours
2. Be VERY careful when removing the squash, I recommend using oven mits no matter if you're taking it straight out or with a utensil.
3. Cut open squash and take out seeds. Scrape the spaghetti like noodles out and place them in a bowl.
4. Marinate mushrooms with a little EVOO. Add marinara sauce to mushrooms with garlic powder and italian seasoning to taste.
5. Add cooked squash to marinara mushroom mixture and stir well.
6. Top with a dash of parmesan cheese and enjoy!

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