Feel free to add about 1/4 cup of grated cheese if you'd like. Add it with the eggs and other stuff, and mix well. If you add cheese, there's no need for the 1/4 teaspoon of salt.You can also add up to a cup of ground meat or ground sausage. Cook the ground meat with the mushrooms. If the meat is seasoned you won't need a 1/4 teaspoon of salt.I end up with about 4 cups (260 g) of cooked spaghetti squash in this dish.Update: changed the amount of salt from 1/4 to 1/2 teaspoon and the herbs to 1 teaspoon.
Servings: 8servings
Calories: 82kcal
Ingredients
2poundspaghetti squash, wholeabout 1 kg
1/2teaspoonsalt
1cupspinach leavesshredded
8ouncescremini mushroomsdiced
1tablespoonoil
3largeeggs
1teaspoondried oregano or other herbs
1cuptomato sauceyour favorite pizza or marina sauce
Prepare a baking sheet with parchment paper or non-stick mat.
Slice the spaghetti squash in half (either direction) and place the cut side face down on the baking sheet. Bake for 20 minutes or until you can insert a fork in the outer skin.
Preheat a skillet and add the olive oil. Add the salt and mushrooms and stir-fry the mushrooms until lightly browned. Add the spinach and cook for another minute or until the spinach is wilted.
Use a fork to remove the spaghetti squash from the skin. Remove any seeds as well.
Add the cooked spaghetti squash, eggs, herbs, tomato sauce, and mushroom mixture to a large bowl and mix well with a spoon or fork.
Rub oil on the inside of a pie dish and add the spaghetti mixture to the pie dish.
Lower the oven to 350°F (180°C or gas mark 4) and bake the pie for 40 minutes or until the top starts to brown.
Cool for a few minutes and slice to serve.
Store leftovers in the refrigerator for a few days.