Spaghetti Squash with Zucchini and marinara
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- 1 spaghetti squash
- 2 zucchini
- 1 yellow squash
- Marinara sauce
- OPTIONAL: Parmesean cheese
- OPTIONAL: Italian sausage

Instructions:
- Set oven to 400 degrees

Spag. Squash:
(Grandma tip: Pierce with fork + microwave 2 min + then again to soften and reduce cook time before cutting in 1/2)
- Cut squash in 1/2, scoop out seeds 
- Drizzle cut side with olive oil and spread around
- Sprinkle on salt + pepper
- Put in pan, cut side down. Pierce a few times with fork
- Bake for 30-40 minutes (until skin slightly browns. Inside will be soft, yet firm. Times vary by squash)
- Work on Other steps below while this cooks.
- Let cool, then use two forks to shred into spaghetti like pieces

Zucc/Yellow:
- Cut zucchini + yellow squash in half lengthwise. Then in half across to get little half moons.
- Put in covered baking dish in oven to bake ~25 minutes

Sausage:
- Put in pan with some water on med for 8 min to warm up
- Cook without water a few more minutes to brown.

Assembly:
- Put Spag. squash on plate
- Add zucc/yellow squash
- Add Marinara sauce
- Add Sliced sausage (if using)
- Add Parm cheese (if using)

NOTE: Katie likes it separated without marinara sauce