Spaghetti Squash Pasta

My man and I are pretty consistent with cooking a meal for dinner that lasts for up to a week. Not only does it make it easy to eat healthy, but it's also cost effective. We usually do something with pasta and/or rice, but I wanted to switch it up. So, I picked up a $0.59 spaghetti squash and went to town.

  • 1 Spaghetti Squash
  • 1 lb of wild mushrooms (I forget which ones I picked up, but they were brown & juicy)
  • 3 organic tomatoes
  • Fresh thyme
  • Seasonings to taste
  1. Preheat oven to 425.
  2. Microwave squash for 4 minutes or until soft enough to slice in half.
  3. Slice squash in half and scoop out the seeds (next time, I'll save the seeds and roast them!) 
  4. Drizzle olive oil and sprinkle black pepper and salt on both sides.
  5. Line baking pan with foil and place squash, flesh down, in pan. 
  6. Roast for 8-12 minutes. 
  7. While the squash is roasting, chop up tomatoes, onions and mushrooms
  8. Remove from oven and fork out squash into the same baking pan you used. It should resemble noodly type consistency. Be careful, the squash will be very HOT! I held it with an oven mit as I scooped. 
  9. Cover squash with tomatoes, onions and mushrooms. 
  10. Drizzle olive oil and seasonings over mixture. 
  11. Roast in oven for 15 minutes. I upped the temp to the broil setting for 1-2 minutes. 
  12. Remove and enjoy!!

 I paired this with my Veggie Swai burger patties . Here's the recipe for THAT!

Miss Danetha an entrepreneur and spokesmodel. For more recipe tips follow me on FacebookInstagram and Twitter! And be sure to sign up for my newsletter, HERE!