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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
Craving a good bowl of mac n’ cheese? Well, here you’ve got it without all those unnecessary carbs! This dish does take a bit more prep time, but in the end you’ll have a healthful, filling, and nutritious dinner (or lunch) without the extra calories of regular pasta. Mindy W., thanks so much for this recipe. I remember those good ol’ summer days in the bungalow colony when you’d sit out with us and your bowl of mock “spaghetti” for lunch. Now, we’re all eating it!
1 spaghetti squash
1/2 tablespoon oil
1 medium onion, diced
1 (15-ounce) can mushrooms
1 (15-ounce) can Gefen Tomato Sauce
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 teaspoon salt
1/2 teaspoon Gefen Onion Powder
1/4 teaspoon black pepper
2 tablespoons brown sugar (optional)
marinara sauce, store-bought or homemade (try this recipe)
Preheat oven to 375 degrees Fahrenheit.
Cut the spaghetti squash in half. Wrap tightly in aluminum foil. Bake until completely softened, about one hour. Let cool slightly.
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.
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.
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