Spaghetti squash is my new favorite fun food. I never knew that there was a vegetable that was so much like pasta! This recipe won a Taste of Home competition and I can taste why! This simple vegetarian sauce is a great topper for the squash "This fabulous, meatless main dish is a great way to get the kids to eat lots of vegetables … and a great way for you to use some of the fresh harvest from your garden. — Kathryn Pehl, Prescott, Ariz."
- 4 lbs spaghetti squash (about 1 medium)
- 2 cups fresh tomatoes, chopped
- 1 cup fresh mushrooms, sliced
- 1 cup green pepper, diced
- 1⁄2 cup carrot, shredded
- 1⁄4 cup red onion, diced
- 2 garlic cloves, minced
- 2 teaspoons italian seasoning
- 1⁄8 teaspoon pepper
- 1 tablespoon olive oil
- 1 (15 ounce) can tomato sauce
- parmesan cheese, Grated (optional)
- Cut squash in half lengthwise; discard seeds.
- Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
- Meanwhile, in a large skillet, sauté tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender.
- Add tomato sauce; heat through.
- When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter and top with sauce.
- Sprinkle with Parmesan cheese if desired.