Pasta dinner without the pasta!

Spaghetti squash is delicious and nutritious!

Spaghetti squash is easy!!!! And it is just like angel hair pasta when it comes to appearance and consistency.

Cut the squash in 1/2 lengthwise. (If it is too tough, then microwave it with several fork prong holes in it for a few minutes) Once cut, lay the spag squash face down in a pan (with about an inch of water in it) and bake for 25 minutes on 375. When you can stick a fork in it (with some resistance) it’s ready to come out and cool. Once you can handle it, turn it over and remove the stringy stuff and seeds. Get a fork and start to pull out the spaghetti! Then serve! ****Set the leftovers aside for a salad or wrap*****

 

Ingredients: 1/2 yellow squash, handful of mushrooms, 1/3 chopped onion, lots of garlic, swiss chard, organic/low sodium stewed and drained tomatoes, black olives
Spices and herbs: bay leaf, oregano, sea salt, cracked pepper, crushed red pepper

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