1 spaghetti squash, halved
160g lean mince (I used kangaroo)
100g sliced mushrooms
200g diced tomatoes
1 small brown onion
2 cloves garlic
Fresh basil, torn
Fresh parsley, torn
2 tbs reduced fat Parmesan cheese
Salt & pepper to taste
Cut the squash in half and scoop out seeds.
Spray each half with a light spray of olive oil and season with salt and pepper.
Bake squash in the oven at 200 degrees C for about 30 mins.
Meanwhile combine mince, veggies and herbs in a pan on medium heat and cook to make the filling.
Remove squash from the oven and fill the centres with the mince mixture.
Top each with 1tbs Parmesan and pop under the grill for a few minutes until the cheese has melted.
Sprinkle with a little extra parsley, serve and enjoy straight from the shell!