Spaghetti Squash with Vegetable Medley
1 spaghetti squash, halved lengthwise and deseeded
1 medium white onion, chopped or diced
3 cloves garlic, minced or crushed
1 red bell pepper, chopped or sliced
1/2 to 1 (15 ounce) can garbanzo beans
2 tomatoes, diced
2 cups fresh spinach
1/4 cup pine nuts
1 1/2 cups pasta sauce
1 tablespoon oregano
1 tablespoon basil
1 tablespoon parsley
pinch garlic powder
pinch onion salt
pinch celery salt, optional
nutritional yeast, to taste, optional
1. Preheat oven to 350˚ F. Using a fork or something similar, pierce the skin of the squash all over. In a glass baking dish, bake halves facedown in 1/4 to 1/2" water for 1 hour, more or less depending on the squash and your oven.
2. Saute onions, garlic, and pepper in some water until half-cooked (still crispy). Add garbanzo beans and tomatoes.
3. Saute for another 2 minutes on medium. Lastly, add spinach, pine nuts, pasta sauce, and seasonings; cook for a few more minutes.
4. . When the squash is cooked, use a fork to scrape the insides of the squash lengthwise to get the stringy flesh out. This can be used just like spaghetti.
5. Serve on a plate with vegetable medley on top. Sprinkle some nutritional yeast flakes on top, if desired.
You will probably have leftover squash. I have heard that you can freeze it.