Spaghetti Squash Spaghetti

I really wish that I was into photography and had a nice camera so my pictures could do visual justice of these delicious recipes.

What I love about this recipe is that it's fun for the kids because it's served in squash bowls, and it's healthier and just as delicious as regular spaghetti. You don't have to be a fan of squash to love this, because it doesn't have that squashy taste and texture (which I love anyways).

We got ours from Day Farms in Layton (cheaper than the grocery stores and more fresh)

Spaghetti Squash Spaghetti

• 1 large Spaghetti Squash
• 4-6 medium tomatoes julienne cut
• 1 yellow onion diced
• 1 cup of sliced mushrooms
• 1 lb ground turkey or hamburger
• 3 Tbsp butter
• 2 Tbsp fresh basil
• 1 Tbsp oregano
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• salt & pepper
• 1 bag Parmesan cheese

Set oven to 350 degrees. Slice spaghetti squash lengthwise in half. Scoop out the seeds and pulp. Place each side (cut side up) on a large baking pan with about an inch of water in the pan. Bake for 50 minutes.

Meanwhile in a skillet brown your meat. Add onions, mushrooms, tomatoes, oregano, basil and 1 tbsp butter. Cook until onions and mushrooms are tender. Stir in onion powder, garlic, salt and pepper.

When Squash is done. Take a large spoon and scoop out the inside. You should have nice long strands of spaghetti noodle looking squash. Place it all in the skillet and toss in with remaining butter and half bag of shredded Parmesan cheese. You should clean out the squash so just the shells are left behind. Cut the shells in half and place on serving platters. Scoop contents from skillet into the shells and top with more cheese.