My improvised recipe for dinner tonight, Spaghetti Squash with Vegetable Tomato Sauce:
1 Spaghetti Squash
3 Large Tomatoes
1 Medium-sized Onion
4 Cloves of Garlic (Sliced)
2 Tbsp. Olive Oil
A few Black Olives
2 or 3 Small Sunburst Squash (thinly sliced)
8 Stalks of Asparagus (chopped)
1 Tbsp. Italian seasoning
A large pinch of Red Pepper
Salt and pepper to taste
(SUGGESTION: Cook the spaghetti squash the night before to cut out an hour of cooking time. Oven at 350F for 45 minutes or until fork tender)
1. Preheat oven to 300 F. Take tomatoes and onion and slice into wedges; place them on a cookie sheet with the sliced garlic and asparagus. Drizzle the olive oil over the pieces and put the sheet into the oven for roughly an hour or to your desired roasted-ness.
2. Slice mushrooms, olives, and the sunburst squash while waiting for the others to be roasted. After they are, take the juice from the baking sheet and poor most of it into a large pot/pan. Use that to cook the mushrooms, olives, and small squash. Meanwhile peel the skin off of the tomatoes and cut the onion into smaller pieces, and add to the mix when the rest is softened.
3. Add in spices and salt, and let simmer without the lid for 15 minutes. Then add already baked spaghetti squash, mix well and let simmer for another couple of minutes. Enjoy with garlic bread!