Bake spaghetti squash for 50 minutes at 375
Remove from oven, let cool, put in fridge for 1 hour, cut in half, scoop out seeds, rake out the squash with a fork.
Put 1 tablespoon of evoo in pan, add squash in bottom, then marinara, then one clove of minced garlic, top with mushrooms and baby spinach and cook on medium heat for 10-20 minutes stirring occasionally until done.
Then top with cooked and peeled shrimp or cubed grilled chicken.
0 servings