CARNIE WILSON'S SPAGHETTI RECEIPT
1 Spaghetti squash, split in half, seeds removed
1 small onion, diced
5 large cremini mushrooms, sliced
4 cloves garlic, chopped
1 jar low-sugar spaghetti sauce
Canola cooking spray
1 tbsp. olive oil
1/2 tsp. dried basil
1/2 tsp. dried oregano
dash of cayenne pepper
1/2 tsp. Lawry's Seasoning
Kosher salt to taste
1. Place cut squash face down on a heavy cookie sheet. Bake at 375 F for approximately one hour or until juices start flowing and squash is turning color and soft. Set aside, let cool and then scoop into a bowl.
2. In a large skillet, heat canola spray and olive oil. Add onions, garlic and mushrooms. Saute on a medium heat until mushrooms shrink a bit and onions become clear.
3. Add basil, oregano, cayenne and Lawry's and salt to taste. Add squash and mix well. Add spaghetti sauce and stir well to combine. Heat through and serve.