Spaghetti Squash With Red Sauce

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."

• Ready In: 26 mins
• Serves: 6

Ingredients

• 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)

Directions

1. Cut squash in half lengthwise; discard seeds.
2. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
3. 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.
4. Add tomato sauce; heat through.
5. When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter and top with sauce.
6. Sprinkle with Parmesan cheese if desired.