Spaghetti Squash With Spaghetti Sauce

Submitted by Christa Sharp

"This is a perfect low carb recipe for those who miss eating pasta."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 medium spaghetti squash
• 1⁄2 cup mushroom (baby portabellas are great, but any kind is fine)
• 1⁄2 cup green pepper
• 1⁄2 cup onion
• 1 can of hunt spaghetti sauce
• 2 (1 g) packets Splenda sugar substitute
• salt and pepper
• garlic powder
• Italian spices (thyme, rosemary, etc)
• shredded cheddar cheese (or any other kind you like)

directions

1. slice the squash in half length-wise.
2. Steam it for about 15-20 minutes until it is soft and it comes out in strands easily with a fork (if you don't have a steamer you can turn it upside down in a pyrex pan with some water and microwave it for about 15-20 minutes) While the squash is cooling, saute the mushrooms, onions, and green pepper in a sauce pan until they start to get soft.
3. Add the can of spaghetti sauce and simmer, stirring occasionally.
4. Scrape the spaghetti squash out with a fork into a pyrex baking dish.
5. Add the sauce, mix, cover the top with cheese, and bake for about 10 minutes or until the cheese is melted.