Let's do spaghetti with red sauce!

This evening is for quick and easy.  Again noting the avoidance of carbs we're having spaghetti and red sauce.

You ask; spaghetti and avoiding carbs?  Well we're doing spaghetti squash and the red sauce is all veggies (well some mushrooms but that's just 'cause).

Pierce the squash several times and pretty much all over the outer skin.  Place in the microwave on high for 3 minutes per pound.

Dice 4 cups of tomatoes.  Chop bell pepper, celery, summer squash and one white onion.  Saute' these vegetables in a pot along with 3 Tbs of extra virgin olive oil and with 5 or 6 large cloves of garlic (sliced thin).  After the mixture begins cooking add 1 tsp of salt, 1/2 tsp of tarragon and 2 Tbs of Italian seasoning.  After about 5 to 6 minutes of cooking, the vegetables will be softened and ready for the tomatoes. 

The squash should be ready to be place in a baking dish in a 375 degree oven and it will cook there for an hour.

Bring to a rolling boil and cook for 15 minutes.  At this point stir in about 3 Tbs of grated parmigiana cheese and 3 or 4 mushrooms sliced thin.  continue the low boil for another 15 minutes and test the taste.  Adjust the seasoning to taste and continue cooking for an additional 15 minutes.  Reduce the temperature to medium-low and continue until the squash is ready to come out.  You will need to stir the sauce regularly but not constantly.

When you remove the squash from the oven just let it sit for 5 minutes and then slice it lengthwise in half.  Spoon the seed out from the middle and discard.  Using a fork, rake the squash from end to end and you'll quickly see why it's called spaghetti squash.  Place a portion of this spaghetti on a plate and spoon the thick sauce over the top.  You'll love the flavors and your friends at PETA will love you too.