Lovingly created by Julie Mitchell for her family and friends
EASY TO FOLLOW DIRECTIONS:
Cut spaghetti squash in half, scoop out seeds, drizzle with olive oil and lightly salt, bake face up 1 hour at 350-400 degrees
Saute veggies for 5 minutes in pot: onion, zucchini squash, yellow squash(add more veggies if desired: carrot, celery, etc) in olive oil(1-2tsp)
1 can of mushrooms(or fresh)
Cooked chicken(option: I also added ground turkey)
1-2 jars of organic spaghetti sauce(or your own blend)
Season as desired with salt, other seasonings like basil, oregano
After spaghetti squash is done, cut diagonally and horizontally then scoop into sauce
Stir everything together and serve (with a sprinkle of goat or sheep cheese for final touch), ENJOY!
Creative name by Taytem Riley
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