Delicious way to enjoy the abundant squash of late summer and fall!
Feeds Four
Ingredients
2 Spaghetti Squash
Sauce
2 cans tomatoes or 2 lbs. fresh tomatoes without the skins
12 oz. fresh white or baby bella mushrooms
1/2 large red onion
1 green pepper
2 cloves garlic
2 tsp. basil
2 tsp. oregano
red wine or vegetable broth
Preheat oven to 350. Cut squash in half, scrape out seeds. Place cut side down on a baking sheet lined with parchment or non-stick mat. Bake at 350 for 30 to 45 minutes (squash will scrape out easily when cooked properly). Set aside until cool enough to handle, then scrape out into a large bowl.
While squash is cooking heat a large skillet and saute' the mushrooms, onion, green pepper and garlic in red wine or vegetable broth until onion is translucent. Run the tomatoes through a food processor add to skillet along with herbs, bring the sauce up to where it just starts to bubble, reduce heat and allow to cook down over low heat.
Pour sauce over squash and serve.
I have been experimenting with the no oil plant based diets like Forks Over Knives, Happy Herbivore and Engine 2 Diet, you could just as easily saute' your veg in oil if you choose.
