Spaghetti Squash

Ingredients:

1 spaghetti squash

2 cups “Italiano 4 Formaggi Shredded Cheese” by Saputo

(Mozzarella, Provolone, Gouda and Parmesan)

1.5 cups mushrooms chopped in cubes

1.5 cups onions chopped in cubes

1/2 jar of Dic Ann’s Sauce

Olive oil

Butter & salt

Instructions:

-Preheat oven to 375.

-Line a baking pan with parchment paper

-Cut the squash in two and scrape out the seeds using a spoon

-Lightly oil and salt the inside of your two squash pieces

-Place squash inside facing down, skin facing up on the baking pan and bake for 25 minutes

-Scrape out the squash using a fork ( spaghetti ) and set asside

-In a frying pan, on medium heat add a tbsp of olive oil and some butter

-Add the mushrooms and cook for 3 minutes,

-Add the onions and continue to cook for 3 more minutes.

-Mix the spaghetti squash, mushrooms, onions and place in the squash shells with about 1/2 cup of Dic Anns sauce per side.

-Add 1 cup of cheese on top of each half and place back in oven until the cheese is melted and golden.

-Before serving, sprinkle fresh parsley on top of the melted cheese