Spaghetti Squash and Sauce (Easy Made)
2 pounds spaghetti squash, halved lengthwise and deseeded
olive oil, as needed
1/2 onion, chopped
1 or 2 handfuls baby bella mushrooms, minced
1 clove garlic, minced
rosemary, to taste
black and red pepper, to taste, optional
1 (14 ounce) can tomatoes
1/2 lemon, juiced
1. Put holes in the back of the squash (similar to what you would do with a baked potato), and add squash to microwave for 8 to 15 minutes, depending on how big of a squash you have. My squash was about 2 pounds, so I put mine on for 8 or 9 minutes.
2. Once squash is cooked, take a fork and scrape out the insides. They should come out looking like angel hair pasta would look. To prepare the sauce, drizzle oil at the bottom of a pot and onions in on medium heat for about 5 minutes, until they have cooked down.
3. Add mushrooms, garlic, and spices into the onions, and cook for another minute. Finally, add the tomatoes to the pot and cover until the liquid starts to boil. Put the stove on low and let the mix simmer.
4. Squeeze lemon onto the sauce and stir. Remember to stir ingredients throughout the time you are cooking. Once done, pour the sauce on top of the squash and you're done.
This dish is extremely healthy and low calorie. It's also extremely delicious and fun.
Source of recipe: The use of the squash for noodles is not mine, but the sauce is mine.