INGREDIENTS
1 medium spaghetti squash, cooked
2 to 3 green onions with tops, chopped
1 small bell pepper, diced
2 tbsp olives
1 cup diced fresh tomatoes
8 oz. tomato sauce
1 tbsp of salt and red pepper
Grated Parmesan cheese
METHOD
Boil whole squash covered in water (approximately 20 to 40 minutes according to size). Test for doneness by pressing fingertips into skin; should feel like baked potato. Cut in half remove seeds, fork out strands and set aside. Saute` onion, garlic and bell pepper in a large skillet in hot oil until limp. Add tomatoes, tomato sauce, basil and oregano. Cook over low heat for 25 minutes. Add spaghetti squash. Toss well to coat spaghetti squash with sauce. Sprinkle with Parmesan cheese and serve.
ENJOY!
