2 14.5-ouncecans fire roasted, diced tomatoes (I use Muir Glen or Trader Joe's)
4ribs celery
3carrots, finely sliced
1diced yellow onion
1diced green pepper
1diced red pepper
1 8-ouncecontainer sliced baby bella mushrooms
1Tablespoonolive oil, plus extra for surface of the squash
1teaspoondried basil
1teaspoondried parsley flakes
1/2teaspoondried oregano
salt and pepper
Optional: 1/4 cup Daiya mozzarella shreds or cheese or your choice
Instructions
Preheat oven to 400 degrees.
Line baking sheet with parchment paper.
Using large chef's knife, cut the spaghetti squash in half lengthwise.
Using a metal spoon, scrape out the center of the squash and the seeds.
Rub the cut surface of the squash with a bit of olive oil. Sprinkle the entire squash with salt and pepper.
Place cut side down on the baking sheet and bake for 30 to 45 minutes, until tender. The baking time will depend on the size of the squash and its moisture content.
While the squash is baking, cut the vegetables.
Using a large deep skillet, heat 1 Tablespoon of olive oil over medium heat until hot.
Add the onion, celery, green and red pepper and saute over medium. Once the onion is translucent, add the carrots and mushrooms. Continue cooking until carrots are soft.
Last, add the two cans of tomatoes and spices. Cook until heated through.
Remove the squash from the oven once they are tender. Invert, so the cavity is facing up.
Fill with the warm vegetable filling and sprinkle with Daiya or cheese, if desired.
Return to oven and cook for an additional 10 minutes, until cheese is melted.