MrsFat2Fit: Spaghetti Squash recipe

What you will need:

1 spaghetti squash
1 yellow sweet pepper
1 red sweet pepper
1/2 onion
minced garlic
Italian seasoning
or any other spices you enjoy EXCEPT SALT..NO NO NO
can of low sodium or sodium free crushed tomatoes
can of tomato sauce- no sodium if you can find it
Low fat shredded cheese

Cut your spaghetti squash in half (length wise). You CAN bake it whole but I used this method and it was quite easy. Once cut clean out the seeds and such as you would a pumpkin.

Then place your squash on a baking sheet rind down. I baked mine 50-60 minutes in a pre-heated over on 375

While you are waiting for your squash to bake. You can start your sauce. This is where you can get creative but be careful if you want to keep it healthy. I added red and yellow sweet papers (one small of each), half of an onion, 2 tablespoons of minced garlic, spices (majorian leaves, italian seasoning, pepper, ground cumin and parsley. I allowed that to sauté with just a spritz of 100% pure olive oil. I covered and allowed the steam to do it's magic on low to medium heat. When this mixture was soft I added about a half of cup of spinach. Now before you say ewww TRY IT. My husband hates spinach and didn't even realize I had put it in there. I then added a can off crushed tomatoes. You may need to add more depending on the amount of servings you will be making. Let this mixture cook on low for 30-45 minutes. Stir frequently.

When the squash is done it will look like this. You will notice the inside around the rind is very porous.

Take a fork and start to work your way length wise. The inside peels off just like pasta noodles except these noodles are VERY carb and calorie friendly!