Zesty Low Carb Mexican Mushroom Baked Spaghetti Squash

Step 1

Cook the spaghetti squash ahead of time in the oven or cook in the microwave:

Step 2

Microwave: Poke the spaghetti squash with a knife. Cook in the microwave on high for 12-15 minutes until soft in the center. Let cool enough to handle. Slice in half and scoop out and discard the seeds. Using a fork "fluff" the inside of the squash to resemble noodles.

Step 3

Roast in the oven: Slice the squash in half and scoop out and discard the seeds. Drizzle with olive oil and flip each half over on a baking pan so the flat side is facing down. Pour a dash of water on the baking sheet. Roast at 400 Degrees F for 35-45 minutes until it is soft when poked with a fork. Let the spaghetti squash cool slightly before handling and flip over and with a fork “fluff” and scrape gently out the noodles.

Step 4

Preheat the oven to 350 Degrees F.

Step 5

Add 1/2 - 1 jar of BLENDABELLA mushroom sauce to each half cooked spaghetti squash. Use half a jar for less spicy and a full jar to each half for a spicier dish. Top each half with 1/2 cup of shredded cheese or blend it together inside.

Step 6

Bake for 5-10 minutes until the cheese is melted. Garnish and serve with fresh salsa verde or red salsa, cilantro, red or green onions before serving. Optional to add a squeeze of fresh lime.