Ingredients

• 1 C onion, chopped
• 2 cl garlic, minced
• 2 T vegetable oil
• 1 C mushrooms, sliced
• 1/4 C zucchini, chopped
• 1/3 C carrot, finely chopped
• 14 oz whole peeled tomatoes, undrained
• 3 T tomato paste
• 1 t basil
• 1/2 t oregano
• 1/4 t thyme
• 1/2 t salt
• 1/4 t pepper
• 1 ea spaghetti squash (3 lbs)
• grated Parmesan cheese

Instructions

1. Clarify the onions and garlic with the oil in a saucepan, then add the vegetables and sauté till tender. Add the tomatoes, tomato paste, herbs, salt and pepper and simmer until done.
2. Cut the squash lengthwise in half, scoop out the seeds, then roast upside down in 1/2-inch of water at 350 until the skin yields to pressure. Scrape the squash into a bowl using a fork.
3. Dress the squash with the sauce, plate, garnish with Parmesan cheese, and serve.

Source: unknown

Contributed by: Skip