Here is my own spaghetti squash recipe that I made for dinner tonight!
Spaghetti Squash (serves 4)
2 large spaghetti squash
1 lb 90% or higher lean ground turkey
2 cloves of garlic, minced
1/2 white onion,
1 cup chopped mushrooms
2 cans no salt added diced tomato (16oz.)
1 can no salt added tomato sauce (16oz.)
1 T. fresh oregano
2 T. fresh basil, shredded
2 cups fresh spinach
Pink Himalayan sea salt
Preheat oven to 400 degrees. Take two spaghetti squashes and cut them in half lengthwise. Scrape out the seeds and poke holes with a fork all over the inside. Place them on a baking sheet face side up and bake for 40-50 minutes. While that is baking, in a deep skillet sauté 2 cloves of garlic and 1/2 white onion in olive oil. Add in the mushrooms and let cook for 3-5 minutes. Next, add in the meat and cook until brown (or all of the pink is gone). Pour in the canned tomatoes and bring to a simmer. When ready to eat, stir in the oregano, basil, spinach, and season with salt/pepper. Take out squash, and scrape it with a fork to loosen the “spaghetti.” Serve with the meat sauce on top.