Stuffed Spaghetti Squash

Directions

1. 1
   Pierce the squash along one side in a straight line. Don't poke holes all over. You are using the skin as a casserole dish and it will leak if you poke it all over.
2. 2
   Microwave the squash about 8-10 minutes, high heat. To softish stage so you can scrape the flesh out later.
3. 3
   Remove from microwave. Using the pierce marks, cut the squash in half so you have two long 'boats.' Cool.
4. 4
   Brown meat; add garlic, onion, s&p and peppers. Cook until tenderish. Add Italian spice mix and canned tomatoes. Simmer for a few minutes.
5. 5
   If you are not using meat, saute the veggies until tender, then continue adding spices and tomatoes.
6. 6
   While it's simmering--spoon out the seedy portion of the squash and discard.
7. 7
   Use a fork to scrape the spaghetti into strands. Put the strands into the sauce mix. Stir. Transfer back into boats, piling high! If you have too much, put the remainder into a greased dish.
8. 8
   Place boats on an ovenproof pan with a lip so any juice will not drip onto oven.
9. 9
   Sprinkle cheese of choice onto top. Bake, 350°F for about 45 minutes. Enjoy!
10. 10
    You can of course use more or any veggies--add zucchini, mushrooms, etc. For a different flavor, add black olive slices, mix in 1/2 container of feta and sprinkle the remainder of feta on top. Or use parmesan on top.