Spaghetti Squash Bake

I’m not sure if I have mentioned before how much I love food-I mean really love food! I love food so much you could safely say that I run so that I can eat and not feel too guilty. One dish I have found a way to lighten up spaghetti. I just replace it with squash! It tastes similar to spaghetti when cut like this and I serve it with a delicious tomato sauce and cheese on top. You will truly enjoy getting your servings of veggies with this bake! 

 Ingredients:
• 1 medium spaghetti squash
• 1 small red, orange or yellow bell pepper
• 1 small yellow or white onion
• 4-5 cloves of garlic
• 1 8oz package of button mushrooms
• 1 28 oz. can of tomato puree
• 1 bag chopped frozen spinach
• 2 teaspoons thyme
• 1 teaspoon oregano
• ½ teaspoon red pepper flakes
• 1 teaspoon salt
• 2 tablespoons sugar
• ¾ cup sour cream
• 1 ½ - 2 cups shredded cheddar cheese

Begin by preheating your oven to 400 degrees. Take your spaghetti squash, and carefully cut it in half, length wise. Next, use a spoon to scoop out the seeds of the squash. Once you have removed the seeds, then rub a bit of olive oil inside the hollowed out squash and sprinkle with salt. Place the squash in a baking pan and bake for 30 minutes. Remove from the oven and allow the squash to cool.

Now, chop your onions, garlic, and bell pepper and slice your mushrooms. Drizzle some olive oil in a sauté pan, and cook your onions for about three minutes. Then, add your garlic and bell pepper and cook for another three minutes. Lastly, add the mushrooms.

Allow your spinach to thaw and squeeze as much water from it as you can –this will help keep the squash bake from being too watery. When your onions are translucent, add the spinach, herbs, salt, and red pepper flakes. Allow the spinach and veggies to cook for about 5 minutes, and then add the tomato puree, sugar and sour cream.  Allow the veggie mixture to cook until it boils just slightly, and then set it aside.

After your squash has cooled, use a spoon or a fork to scrape from one end of the squash to the other (going length wise). This will pull the squash into spaghetti strands. When you have your squash halves completely hollowed out, add the strands to your veggie and tomato mixture and stir until it is evenly mixed. Now place in a 9x13 baking pan and evenly cover with the cheese. Place the pan in the oven and bake at 400 degrees for 20 minutes or until the cheese is slightly browned. Remove from the oven and enjoy having your family finally eat all their veggies for the day!

* Side note, this is not just a side dish, it is an entire meal!

Could your family tell they were eating a lightened up meal? Let us know by leaving us a comment on our Facebook page!