1. Preheat oven to 375 degrees Fahrenheit.
2. Cut the spaghetti squash in half. Wrap tightly in aluminum foil. Bake until completely softened, about one hour. Let cool slightly.
3. Meanwhile, heat oil in a sauté pan over medium heat. Add onion and sauté until translucent, about seven minutes. Add mushrooms and sauté an additional three minutes. Add tomato sauce, garlic, salt, onion powder, pepper, and brown sugar. Let sauce simmer until thickened.
4. Unwrap the spaghetti squash and scoop out the seeds. Then, scoop out the flesh of the squash (which will immediately turn into a spaghetti-like consistency) onto a platter or individual plates. Pour homemade marinara sauce over and serve warm. Toss sauce with “spaghetti” before enjoying.
For a dairy version, add half a cup light mozzarella cheese to top it off! Yum!
You can leave out the brown sugar if you’re trying to steer clear of sugar completely.