Ingredients
- 3 spaghetti squash 2-3 pounds each
- 2 C fresh mushrooms sliced
- 1 C frozen onions
- 3 C marinara sauce
- 3 C shredded mozarella cheese
- 5 T extra-virgin olive oil
- 1 t salt
- 1 T dried Italian seasoning
Instructions
- Preheat the oven to 425 degrees. Cut the squash in half lengthwise and scoop out the seeds. Place the squash halves cut side up on a sheet pan and drizzle half of the olive oil over the squash. Turn the squash over (skin side up) and bake until browned, about 35-40 minutes.
- Combine the mushrooms, onions, sauce, salt, italian season, and the other half of olive oil in a large saucepan and keep on medium low heat until the squash is done.
- When squash are done, take them out and let them cool. When the squash are cool enough to handle, use a fork to scrape the flesh from the shells. Add the noodles to the sauce mixture with the half the mozzarella, stir to combine.
- Divide the squash noodle mixture among the empty squash bowls. Top with the rest of the mozzarella.
- Bake the squash until the mozzarella has melted, about 10 minutes.
Ingredients
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Instructions
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