Spaghetti Squash with Mushroom Marinara

Serves: 4

Items Needed:

Oven preheated to 400F, baking sheet, cutting board, knife, large skillet, spatula, can opener, measuring spoons, fork, large bowl

Ingredients

• 6 cups shredded spaghetti squash (about 1 medium-sized)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8oz mushrooms, sliced
• 1 28-oz can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes

Directions

1. Preheat the oven to 400. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt and pepper.
2. Place the squash halves, cut side down, on a baking sheet. Roast in the preheated oven for about 40-45 minutes, or until the squash is tender and easily pierced with a fork. 
3. Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and saute until it becomes translucent. 
4. Stir in the garlic and cook for an additional 1-2 minutes until fragrant. 
5. Add the mushrooms to the skillet and cook until they release their moisture and become golden brown. Pour in the crushed tomatoes and stir well. 
6. Season the sauce with dried oregano, dried basil, red pepper flakes, salt, and black pepper. Simmer, uncovered, for 15-20 minutes, allowing the flavors to meld and the sauce to thicken. 
7. Once the spaghetti squash is done roasting, use a fork to scrape the flesh, creating spaghetti-like strands.
8. Transfer the squash strands to a large bowl.
9. Pour the mushroom marinara sauce over the spaghetti squash strands. 

Nutrition Information (per 1 serving)