I love to roast spaghetti squash, the texture makes it a great replacement for pasta and their mild flavor pairs well with most pasta sauces and vegetables.
I had a little time on my hands and a box of mushrooms that needed to be used. Problem is, I LOVE mushrooms, but my husband can only take a limited amount of them. A plate of squash with mushrooms sounded ideal to me, not so much to him. So, to make us both happy I created these two alternatives.
For the squash
I love this recipe. It keeps really well in the fridge for a few days.
For the spaghetti squash
This dish can also be layered in a casserole dish lasagna style. Simply spread 1/3 of the turkey sauce in the bottom of the dish, layer some squash, then some mushrooms and some more turkey sauce. Add another layer of squash, mushrooms and turkey sauce. You can top it with some shredded mozzarella and bake at 350 until the cheese starts to brown--20-25 min.
DC based Health and Wellness Coach
This blog is not intended to be used as medical or nutritional advice. Information and statements regarding health claims on this blog have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease. Always consult a doctor before making any changes to your diet and exercise routine.