“It’s Sunday, it doesn’t count” is a line that runs in my family; however, I am a firm believer in everything counts, but this meal is one you will not feel bad about! We will be eating something that is so worth counting.
Inspired by the beautiful momma Sharon (Avery’s mom):
Spaghetti Squash and Zucchini Parmesan
1 spaghetti squash (3-5 lbs)
1 Large Zucchini, grated
⅓ Cup Tomato Sauce
6 Ounces mozzarella cheese, grated
½ Cup Freshly Grated Parmigiano-Reggiano Cheese
- Preheat the oven to 350 degrees. Then, microwave the spaghetti squash for 12 mins (on high power) after poking holes with a fork utensil in a variety of places (the squash must be rotated about every minutes. After the squash has cooled down cut in half and scoop out the insides into a large bowl. Next, add the zucchini, onions, and tomato sauce ingredients. Add salt and pepper seasoning as desired. Place the mixture into a baking pan and bake for about 40-45 minutes.
- When the you remove the pan from the oven change the oven to broil top the dish with the grated cheeses until golden brown (at most 5 minutes). Let cool for another 5 minutes.