Deceivingly Delicious!

Craving a guilt inducing pasta dish? Try this... I made it for the first time last night and it was YUMMY! (and only 170 a serving!)

Chessy Spaghetti Squash

1 medium spaghetti squash
1/4 C water
1 T olive oil
2 C sliced fresh mushrooms
1 medium red or green sweet pepper, seeded and chopped
1 medium onion, chopped
3 cloves garlic, minced
1/2 tsp dried Italian seasoning
1/8 tsp black pepper
1 1/2 C purchased tomato based pasta sauce
1 C shredded part-skim mozzarella

-Halve squash clockwise; remove seeds. Place squash, cut side down, in a microwave-safe 2-quart rectangular baking dish. Add water. Cover with vented plastic wrap. Microwave on high for 13 to 15 minutes or until squash is tender when pierced with a fork, rearranging once for even cooking. Drain and set aside to cool.
-In a large skillet heat oil over medium heat. Add mushrooms, sweet pepper, onion, and garlic; cook and stir about 5 minutes or until vegetables are tender.
-Preheat oven to 350. Using two forks, shred and separate the squash pulp into strands (you should have about 3 C). Wipe out baking dish; coat with nonstick cooking spray. Spread half of the squash in the prepared baking dish. Add half of the mushroom mixture. Sprinkle with Italian seasoning and black pepper. Top with half of the pasta sauce and cheese. Top with remaining squash, mushroom mixture, and sauce.
-Bake, uncovered, for 30 minutes. Sprinkle with remaining cheese. Back about 5 minutes or until cheese is melted. Let stand for 10 minutes before serving. Makes 6 servings.

Nutrition Facts: (per serving)

Calories: 170
Total Fat: 7g (3 g sat. fat)12 mg
Cholesterol: 12 mg
Protein: 8 g
Carbohydrate: 21 g
Fiber: 2 g
Sodium: 350 mg

Hope you enjoy it as mush as I did!