INGREDIENTS
2 cups
(2 medium) chopped yellow onions, medium
1 cup
Baby portobello mushrooms
1 tsp
Garlic powder
1
Spaghetti squash, medium
3
Eggs
1 cup
Tomato sauce
1/2 tsp
Pepper
1/2 tsp
Salt
2 tbsp
Olive oil + extra to coat pan, extra-virgin
1/2 cup
Water