Herb-Scented Spaghetti Squash

Ingredients

• 1 3lb Spaghetti squash
• 1 tsp. extra virgin olive oil (or vegetable cooking spray)
• 3 bell peppers (one each: green, red, and yellow)
• 1 medium onion—thinly sliced
• 1 medium onion—cut in half
• 1/4 cup coarsely grated carrots
• 1 cup sliced fresh mushrooms
• 2 large garlic cloves
• 2 cup vegetable bouillon dissolved in 1/4 cup hot water
• 1 Tbsp dried herbs (oregano, thyme or Italian seasoning)
• 1/4 cup finely chopped parsley
• 1/4 cup sliced green onion for garnish
• Optional: Salt, pepper, a topping of Grated Parmesan or Romano cheese.

1. Preheat oven to 350 degrees. Wash squash and split in half lengthwise. Remove seeds and strands that surround them with a spoon.
2. In a shallow roasting pan with 1/2" hot water, place onion halves, one crushed garlic clove and the herbs. Place on a wire rack over the roasting pan and put the squash, cut side down, on the rack.
3. Bake for 30-40 minutes or until the squash is done. Test by piercing with a small sharp knife. The squash should be firm, and yield easily when pierced. Remove from oven and let cool. Remove spaghetti strands into a large bowl by pulling the strands away from the shell with a fork. Discard shells and set aside.  
4. Remove seeds and membranes from peppers and cut into 1/4" square confetti. Coat a large skillet or stir fry pan with olive oil or vegetable cooking spray. Place over medium heat and sauté sliced onion 10-15 minutes—do not burn.
5. Add mushrooms and one garlic clove minced, raise the heat slightly and continue to sauté another 2-3 minutes. Add the grated carrot and pepper confetti and sauté another 1-2 minutes. Add the squash and toss to mix all the vegetables. Add parsley, salt and pepper, and turn heat up to medium high. 
6. Add the vegetable bouillon and continue to toss until most of the liquid is reduced and the spaghetti takes on a sheen. Remove from heat, pour on a large serving plate. Sprinkle with green onion slices and grated cheese (optional).

Makes 4-6 eye-pleasing, mouth tempting, main course servings when served with tossed salad and your favorite loaf of bread.

About The Author

This recipe was provided by Ell Opas, a staff member of TAO/Living Waters, a spiritual health spa based on ancient Kabbalistic teachings and open to people of all faiths. Eli can be reached at: 3255 NW 95 Ter., Sunrise, Florida 33351.