For my Easter Dinner I made myself some Spaghetti Squash, and it was so good that I had to share it with y'all!! Completely vegetable, tasty, and HEALTHY!
1 Medium Spaghetti Squash
2 Cans of tomato sauce (8 oz cans)
1 Can of chopped tomatoes Italian seasoned
1 Can of Garbanzo Beans/Chick Peas (rinse and drain)
2 TBSP Italian Seasoning
2 cups fresh spinach
1 cup chopped, fresh mushrooms
Cut the spaghetti squash in half, take out the seeds, poke holes in the top of the skin with a fork or knife and lay inside down on a cookie sheet. Bake at 350 deg. for 30-40 mins (until soft). While the squash is cooking, mix all of the other ingredients together and start to simmer. Once the squash is done, using a potholder and a fork, scrape the inside of the squash out and into the sauce. It will come out like strings of spaghetti. Once all of it is in the pot, cover and simmer for 10 minutes. Serve and sprinkle Parmesan Cheese on top. Enjoy!