Spaghetti Squash, Italian Style

I've seen numerous great looking spaghetti squash recipes this fall, but to be honest this was the first time I had eaten the stuff! The texture was great, although I did overcook the squash just a little when I baked it. On the plus side, it was nice to have a vegan meal before heading to my mom's house for the next several days. There, I expect I will be served meat several times a day in addition to a massive turkey to be consumed on Thanksgiving!

The recipe was inspired a healthy recipe book I own, but I basically just used the ingredients I had around. Healthy recipes sometimes don't sound to delicious, but this was very tasty and filling. If you haven't tried spaghetti squash, please give it a try!

Ingredients:
1 large spaghetti squash
1 small yellow onion, chopped
2-3 cloves garlic, chopped
1 green chili, sliced (because I add these to everything)
Several pieces of rosemary and thyme, or parsley, or oregano (whatever)
7-8 medium-sized mushrooms
16 oz tomato sauce
Salt and pepper to taste
Olive oil to saute

First, bake your squash for about an hour at 375 degrees. While waiting, saute the onion until almost clear. Add the chili, garlic and mushrooms, and continue to saute until all are soft. Add tomato sauce and herbs. Bring to slow boil just long enough for the herbs to infuse the sauce, then remove them. Add the salt and pepper.

I, of course, could not wait for the squash to cool, and may have burned my hands a little. You, however, wait for the squash to cool and then cut it in half the long way. Remove the seeds and fibers. Use a fork to scrape the squash off of the skin. Add the sauce and eat up.