1 spaghetti squash
1lb ground turkey, beef or pork
1 jar of plain marinara sauce
2 cups sliced baby portabellas
olive oil
salt and pepper
Preheat oven to 400º. Split spaghetti squash in half lengthways, brush with oil, season with salt and pepper and place face down on an aluminum-covered baking sheet. Cook for 30-40 minutes and then lightly scrape the flesh of the squash away with a spoon or fork and set aside. It will have a consistency like spaghetti noodles (hence the name).
Meanwhile, brown meat in a large skillet, season as you like (Mike and I use red pepper flakes and a bit of Italian seasoning), then add the jar of marinara and simmer on low. In a smaller skillet, add 1tbsp olive oil and sauté mushrooms. After about 5 minutes, season with salt and pepper. Cover the spaghetti squash with the marinara/meat mixture and top with sautéed mushrooms.
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