Spaghetti Squash with Red Sauce

Spaghetti Squash with Red Sauce (From Taste of Home Prize Winning Recipes)

Notes: this was so so good! I didn't have fresh tomatoes so I used one can of diced tomatoes drained. I also used a half of a red pepper and half of an onion because thats what I had. It was a sweet onion too. Delicious! Serve with garlic bread next time.

1 medium spaghetti squash
2 cups chopped fresh tomatoes
1 cup sliced fresh mushrooms
1 cup diced green pepper
1/2 c. shredded carrot
1/4 c. diced red onion
2 tsp. italian seasoning
1/8 tsp pepper
1 tbsp olive oil
2 garlic cloves, minced
1 can (15 oz) tomato sauce
grated Parmesan cheese, 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, saute the tomatoes, mushrooms, green pepper, carrot, onion, italian seasoning and pepper in oil for 6 to 8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in tomato sauce; heat through.

When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter; top with sauce. Sprinkle with cheese if desired.