1. Cook Spaghetti Squash like you would normally, in half face down.
  2. String the squash out with a fork and place in a bowel.
  3. Add 4-5 tablespoons of Mama Hogg’s and mix well.
  4. Remove the stem from a Portabella mushroom and place on a parchment paper lined sheet pan head down.
  5. Fill the cavity with the Spaghetti squash.
  6. Top with a liberal amount of grated Asiago cheese.
  7. Bake at 350F for 15-20 min until the mushroom has softened and the cheese is melted.
  8. Finish with a Balsamic reduction drizzle.

Serve with any meat, or as an easy vegetarian or vegan meal.

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