This week my roommate and I decided to cook up spaghetti squash. This recipe is an original recipe that I came up with and is perfect for this time of year. When I think of spaghetti I think of cold nights and warm noodles that make me so full I’m in a food coma. Well this is a lighter version and super figure friendly! This meal is one you could make for anyone and really wow them with your cooking skills and knowledge!
Ingredients
½ onion cut into long strips- I used Spanish but you can use whatever looks best to you!
4 garlic cloves minced- Ann and I love garlic so we used a lot, but I would say 2-3 is fine.
8 oz of mushrooms chopped in bite size pieces
2 cans (14.5 oz) diced tomatoes
12 basil leaves- cut into ribbons
½ cup good red wine
Salt
Pepper
Olive oil
Directions
- Cut squash in half length wise, remove seeds. In baking dish fill with water 1 ½ inches deep and place squash with the inside facing down. Cover with plastic wrap and microwave for 15 minutes. Repeat with other half.
- In a large skillet put in 1 tbs of olive oil and onions and sauté till onions become soft and translucent about 10-15 minutes. Then add mushrooms and sauté till brown and smaller in size. Add garlic and cook for 3 minutes.
- Now add the cans of tomatoes, basil, and wine. Bring to a boil then turn to simmer to the let the sauce reduce. Add ½ tbs salt and ¼ tbs of pepper.
- Hold the squash with a towel and use a fork and begin to pull the strands of squash. Scrape as much as you can off and into a bowl.
- Serve immediately.
Serves 4.