1 Spaghetti Squash
10 Roma tomatoes (diced)
1 onion (diced)
1 jalapeno (diced)
4-6 baby portabella mushrooms (sliced)
1 zucchini (chopped)
1 yellow quash(chopped)
Cut the spaghetti squash in half with a sharp knife and place in a 350º oven on a baking sheet for 45 minutes.
While that’s baking dump the diced tomatoes in a sauce pan with a generous coating of olive oil on the bottom. Cook over medium high heat until they cook down to a marinara-like consistency.
While the tomatoes are cooking, saute the diced onions in a frying pan or skillet over medium heat with a little bit of olive oil until they become translucent and slightly brown (this means the onions are caramelizing and will have a slightly sweet flavor).
While the tomatoes are cooking and the onions are sauteing, in a separate frying pan or skillet, saute the chopped zucchini and yellow squash over medium heat until the flesh of the squash is tender to the fork. Season as you saute with a little house spice.
When the onions are caramelized, dump them into the pan with the tomatoes. Add the sliced mushrooms and the diced jalapeno and turn the heat down to medium-low. At this point, it should be simmering. Add oregano, basil, garlic powder, and salt to taste (the oregano and basil are what gives the sauce the “spaghetti sauce” flavor). The zucchini and the yellow squash should be about ready at this point as well.
Once the spaghetti squash is finished baking, take it out of the oven and scrape the flesh out with a fork into a bowl. It should easily separate into spaghetti-like strands. If you like, add butter and cheese to it, but it’s not necessary.
Dish up a plate of the spaghetti squash, place some of the zucchini and yellow squash on top, and spoon some marinara over top everything.