Yields: 4 servings
Ingredients:
1 medium spaghetti squash (about 4 pounds)
1 medium sweet red pepper, chopped
1 medium red onion, chopped
1 small zucchini, chopped
1 cup chopped fresh mushrooms
1/2 cup chopped leek
1/2 cup shredded carrots
1-3 garlic cloves, minced
3-4 medium fresh tomatoes or 1 can (1/4-1/2 ounces) stewed tomatoes
1/2 cup tomato paste
1 tablespoon coconut oil
1/4 cup water
1 teaspoon pepper
1/2 teaspoon salt
2 cups fresh baby spinach
1 tablespoon minced fresh basil
2 teaspoons minced fresh oregano
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
1/4 cup grated Parmesan vegan cheese (optional)
Instructions:
Cut squash in half lengthwise; remove seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 inch of hot water. Bake, uncovered, at 375° until squash is easily pierced with a fork, for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender.
Meanwhile, sauté garlic, red pepper, onion, zucchini, mushrooms, leek and carrots in oil until tender. Add the fresh or stewed tomatoes, tomato paste, water, pepper and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in spinach and herbs; heat through.
When squash is cool enough to handle, use a fork to separate strands. Serve with the vegetable sauce on top, sprinkle with cheese. Enjoy!
Recipe adapted from Taste of Home