Ingredients:
1 large spaghetti squash
1 (16 ounce) jars favorite spaghetti sauce
1 (14 ounce) cans stewed tomatoes
1 chopped onions
1 (10 ounce) packages frozen chopped spinach
1 (4 ounce) cans mushrooms
1 garlic cloves, minced
salt and pepper
butter
Directions:
Wash spaghetti squash then cut in half, lengthwise.
Scrape out seeds.
Sprinkle salt and pepper on spaghetti squash halves, add butter then put in baking pan with 1/4 cup water.
Cover with aluminum foil and bake at 350 for 45 minutes.
Remove from oven.
Meanwhile, as squash is cooking, put stewed tomatoes, onions, mushrooms, garlic and spinach in sauce pan, bring to a low boil and simmer 30 minutes.
Drain off juice, add spaghetti sauce, bring back to a boil, simmer 15-20 minutes .
Using a fork, scrape squash from shell, starting at one end finishing at the other.
It will look just like spaghetti noodles.
Put squash in one bowl and sauce in another bowl.
Serve with Parmesan cheese and garlic bread or a salad.
Servings: 4-6
Time preparation: 15 min.
Time total: 110 min.