Read the directions thoroughly first!
1 large Spaghetti squash
4 tablespoons Olive oil
1 large (16 oz) Can of tomato sauce
2 medium Tomatoes on the vine, diced
¾ cup Baby bella mushrooms, chopped
1 medium to large Onion, diced
3 cloves Garlic, peeled and minced
¾ teaspoon Oregano
¾ teaspoon Sweet basil
½ teaspoon Rosemary
½ teaspoon Thyme
½ teaspoon Salt
¼ teaspoon Coarse ground black pepper
Preheat the oven to 375˚ Fahrenheit. Grease a baking sheet or dish (9” x 13”) with oil.
Cut squash in half lengthwise. Scrape out seeds and guts with a spoon. Drizzle two tablespoons of olive oil over the open faces of the squash halves. Season with salt and pepper.
Put squash halves facedown onto the baking sheet or dish and put into oven. Bake for approximately 35 to 45 minutes or until tender.
Remove from oven and let cool. Once cool enough to handle, use a fork to scrape the insides in long strokes. The strands of squash will peel back as you do this, making your spaghetti.
While the squash is baking, heat the remaining two tablespoons of olive oil in a large pan on the stove over medium to medium-low heat. Add in the garlic and onions to sauté for a few minutes.
Next add the tomato sauce to the pan, followed by the diced tomatoes with their juices and the mushrooms. Stir slowly to mix the ingredients and prevent the sauce from burning on the bottom of the pan.
Once heated, add the spices to the sauce, continuing to stir and cook on low for another 30 minutes to an hour.
Serve the sauce over the spaghetti squash once you have finished scraping the strands and served them on plates. Keep the sauce warm until ready to serve.