Spaghetti Squash with Red Sauce

1 medium spaghetti squash (about 4 pounds)

2 c. chopped fresh tomatoes

1 c. sliced fresh mushrooms

1 c. diced green peppers

½ c. shredded carrot

¼ c. diced red onion

2 garlic cloves, minced

2 t. Italian seasoning

1/8 t. pepper

1 T. olive oil

1 can (15 oz.) tomato sauce

grated Parmesan cheese, optional

Directions:

Cut squash in half lengthwise.

Discard the seeds.

Place the squash, cut side down on a microwave-safe plate.

Microwave on high, uncovered for 14-16 minutes or until tender.

In a large skillet, sauté the tomatoes, mushrooms, green pepper, carrots, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender.

Add tomatoes and heat through.

When squash is cool enough to handle, use a fork to separate strands.

Place the squash on a platter and top with sauce.

Sprinkle with Parmesan cheese if desired.

Yield: 6 servings