Meatless - Veggie Spaghetti

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• 1 spaghetti squash
• 2 tablespoons extra virgin olive oil
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 1/4 cup bell pepper, chopped
• 1 cup zucchini, raw and chopped
• 1/4 cup carrot, raw and chopped
• 1/4 cup mushroom, chopped
• 1/4 cup black olives, chopped
• 1 (14 ounce) can diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 1 teaspoon garlic powder
• 1 teaspoon sea salt (more can be added to taste but will not be low sodium)
• 1 teaspoon basil, dried
• 8 -9 leaves fresh basil, chopped fine
• 1 teaspoon fresh thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon celery seed
• 1/4 teaspoon black pepper
• parmesan cheese (to garnish)

Recipe

• 1 in frying pan heat olive oil and add onion, celery and bell pepper and saute until they start to soften.
• 2 in large pot combine tomatoes, sauce, carrots, zucchini, mushrooms and olives, seasoning and herbs and then add sauted veggies to it.
• 3 bring to a boil, reduce to low and simmer until veggies are done. (i like my veggies with a little crunch left in them. here you can cook to desired tenderness).
• 4 in a pot, bring salted water to boil. enough to cover spaghetti squash.
• 5 cut squash in half and scoop out seeds then drop carefully into boiling water.
• 6 boil approximately 20-25 minutes until inside meat is tender.
• 7 remove squash and with a fork, scrape sides of squash removing the pasta like strands into a bowl.
• 8 pour sauce over squash and garnish with parmesan cheese.