Tomatoey Spaghetti Squash
1 large onion, minced
5-6 cloves garlic, minced
1 cup mushrooms, chopped
1 tablespoon olive oil
1 plaintain, sliced
1 28 oz. can diced tomates
1 16 oz. can crushed tomatoes
1 cup cooked cracked wheat, bulgur, couscous (have fun and experiment)
basil, oregano, cayenne, parsley,
whatever seasonings that strike you at the moment - that's what i used last time
1 large spaghetti squash
Split the squash in half and cook upside-down in water for about 20-30 min. until tender. Pour 2 cups hot water over grains of choice and let sit cover for 15 min. (approx.) Meanwhile, saute the onion, garlic, mushrooms and plaintains in the oil, if needed add some water. Add cans of tomatoes and spices and let simmer for 15-20 min. Add drained grains and simmer another 5 min.
Pour the sauce over spaghetti squash on individual plates.