Spaghetti Squash With Spaghetti Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a perfect low carb recipe for those who miss eating pasta. Ingredients:
1 medium spaghetti squash |
1/2 cup mushroom (baby portabellas are great, but any kind is fine) |
1/2 cup green pepper |
1/2 cup onion |
1 can of hunt spaghetti sauce |
2 (1 g) packets splenda sugar substitute |
salt and pepper |
garlic powder |
italian spices (thyme, rosemary, etc) |
shredded cheddar cheese (or any other kind you like) |
Directions:
1. slice the squash in half length-wise.
2. Steam it for about 15-20 minutes until it is soft and it comes out in strands easily with a fork (if you don't have a steamer you can turn it upside down in a pyrex pan with some water and microwave it for about 15-20 minutes) While the squash is cooling, saute the mushrooms, onions, and green pepper in a sauce pan until they start to get soft.
3. Add the can of spaghetti sauce and simmer, stirring occasionally.
4. Scrape the spaghetti squash out with a fork into a pyrex baking dish.
5. Add the sauce, mix, cover the top with cheese, and bake for about 10 minutes or until the cheese is melted.
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