Spaghetti Squash with Meat Sauce

So this recipe is inspired by Jackson on "The Biggest Loser." It's ridiculously easy and quite delicious, with a few additions and subtractions. Today was a great day. My students were good, the English Department threw me a surprise party for my impending wedding, which actually surprised me, and I am so grateful for their kindness and generosity. Just sayin'. So I was having a STELLAR day, even in light of this awful Saturn storm attempting to screw with my post-wedding (not quite Honeymoon) plans. So I invited my friend Ursula over for dinner and cooked up a storm.

Here goes:

Preheat oven to 400
Slice a spaghetti squash in half. Scoop out the seeds. Place on a baking sheet and roast for about 30 minute. I also roasted a red pepper that I sliced into 4 large pieces (de-seeded) for 20 minutes.

While that's roasting, I cooked 1 package of chicken ground meet with a little bit of garlic powder in a saucepan. No added oil or butter or pam or anything. After it was cooked through, I added one onion, half a package of sliced mushrooms, and the roasted pepper from the oven. I cooked until the onion was becoming translucent, and then added my favorite Jersey Tomato Sauce Fradiavolo. I love this sauce because it's low in sugar and made from all natural ingredients. If it's on sale, I stock up like crazy!

I let that simmer until the spaghetti squash was done. I also added a side salad of romaine lettuce, celery leaves, and freshly shaved parmigiano cheese.

Once the spaghetti squash was cooked, I took a fork, made it into strings, added it to a bowl, put the meat sauce in a bowl, put everything on the table, and it was DELISH! And if you only use a cup of spaghetti squash and sauce, it's only about 250 calories. For dinner, that's incredible. Enjoy!