Spinach and Mushroom Baked Spaghetti Squash

Servings: 2

• 1 Spaghetti Squash - 1tsp evoo and Pepper to bake

• 1/3 Cup Greek yogurt (full fat)

• 1/4cup grated Parmesan

• 1 yellow onion diced

• 8oz white mushrooms sliced

• 1tsp garlic

• 1/2tsp paprika

• 1/4tsp pepper

• 2tsp evoo

• 1/2tsp red pepper flakes (add more or less depending how much spice you prefer)

• 1tbsp goat cheese

• 1tbsp feta

• 3 handfuls fresh spinach

• Sprinkle of shredded Parmesan

1. Set the oven to 375

2. Carefully Slice the spaghetti squash in half and remove all the “guts” and seeds.

3. Sprinkle with pepper and drizzle evoo on both halves.

4. Put cut side down on nonstick cooking Mat and place on baking sheet.

5. Cook in oven for 30-45 minutes depending on size of squash. Edges will begin to brown once done.

6. Remove from oven and let cool. Once cool, use fork to get “spaghetti”. Set aside

7. Add evoo to pan

8. Add mushrooms and diced onions

9. Sauté about 7 minutes over medium heat until mushrooms begin to brown.

10. Add pepper, red pepper flakes and paprika, mix to combine

11. Add spinach and cook until wilted

12. Turn off heat and mix in green yogurt and grated Parmesan

13. Mix in spaghetti squash

14. Transfer to greased 8x8 cooking dish and top with crumbled goat cheese, feta and grated mozzarella

15. Bake for about 20 minutes until cheese begins to brown