Maria's Spaghetti Squash Recipe with bottled tomato sauce.

Cookbook Reviews

2-2.5 pound spaghetti squash

Bottled Spaghetti Sauce: read label and get one with no cheese or animal products added.

Cut squash in half, scooping out seeds, then placing halves cut side up in oven pan with one inch of water in bottom of pan. Bake until tender, covered with foil, about 45 minutes.

When squash can be handled, scoop out spaghetti "strings," place in casserole, top with bottled spaghetti sauce (be careful not get one with cheese or other animal products) and heat about ten minutes. If you need to feed a crowd, add "real" pasta and sauce as needed to fill them up!

Optional: sprinkle with sautéed, chopped vegetables of your choice. I sauté optional onions and peppers in 1 tsp. olive oil  with a dash of garlic powder and salt, until wilted. This can be done while squash and sauce is heating.

1/3 cup chopped onions

1/2 cup chopped peppers

Makes four servings unless you add pasta and sauce. Vegan recipe.

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