Spaghetti Squash with Tomatoes

Jan Jacobson:) Claire's Favorite Dish

1 spaghetti squash (about 1 1/2 pounds, cut it crosswise. You get longer squash strands that way)

1 medium onion, chopped

1 green pepper

2 tbsp olive oil

1 large garlic clove minced

4 tomatoes (about 4 cups)

1/2 tsp salt

1/4 tsp dried oregano leaves

1/4 tsp dried basil leaves

1/4 tsp fennel seed

1/8 tsp pepper

2 tbsp butter

(grated Parmesan cheese)

The recipe says this makes 6 servings... I think it makes about 4. Maybe we just like larger portions over here. I add more green pepper, tomatoes, and seasonings and it turns up about right. Maybe double it if you want left overs. As I recall they are tasty tasty leftovers. Also this is a vegetarian dinner. I personally love meat, so I add sausage or grilled chicken to it. As always fresh seasoning always tastes better, but is more $ and not as convenient. We've had it both ways and they were both good.

*Cook squash {Cut your squash crosswise not lengthwise. Scrape out the seeds and pulp. Bake ride side up for about 30-40 mins. at 375. You want to make sure the middle is tender. Or you have crunchy squash noodles... I've done that before... not so tasty.}

*Cook onion, green pepper and garlic in oil (in a 3-quart sauce pan or pot) over medium heat, until onion is tender

*Stir in tomatoes, salt, oregano, basil, fennel and pepper. Simmer or set aside if squash isn't done.

*Remove squash strands with a couple forks, toss with butter if desired. Spoon tomato mixture over squash.

Jan gave me this recipe a couple years ago, and it's still a fav. Thanks Jan!!