Preparation time: 20 min
Difficulty: Easy - for beginners
1 large spahgetti squash
1/3 cup water
1 medium onion, chopped
1 green bell pepper, chopped
1 red pepper, chopped
2 cloves garlic
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt-free Spike, or Mrs. Dash seasoning
1/2 pound shiitake, cremini, and/or oyster mushrooms, stems removed and sliced
4 large tomatoes, finely chopped
1/2 teaspoon Italian herb seasoning, as garnish
Slice the squash in half lengthwise, and scoop out the seeds.
Place in a baking pan with 1/4 cup water in the bottom of the pan. Cover with non stick aluminum foil and place in an oven at 375 degrees for 45 minutes. Bake until you can pierce it easily with a fork.
While the squash is cooking, sauté in water the onions, red and green peppers, garlic, basil, thyme, oregano, and Spike seasoning. When the peppers are almost soft, add the mushrooms. When the mushrooms are tender, add the tomatoes and simmer about 10 minutes or until most of the liquid has evaporated.
Spoon out the squash.
Top with sautéed veggies & Italian herb seasoning.