The Best Veggie Spaghetti Ever

Serves 4 Prep Time: 10 min Cook Time: 30 min

Ingredients:
2 spaghetti squash (halved)
8oz baby bella mushrooms (sliced)
1 sweet pepper (chopped)
1 eggplant (cubed)
1 yellow onion (chopped)
1 14.5 oz Natures Promise Organic Roasted Garlic Pasta Sauce
red pepper flakes (1/2 tsp= MILD, 1 tsp= MEDIUM, 1 1/2 tsp=HOT)
1 bay leaf
salt
pepper

OVEN Directions:

1. Preheat the oven to 400F. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
2. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash.
3. Remove from the oven and flip the squash so that its cut side up. Once it cools, use a fork to scrape and fluff the strands from the sides of the squash.

STOVETOP Directions:

1. Saute onion, sweet pepper, mushrooms, eggplant until onion is translucent (3-5 minutes)
2. Add sauce, red pepper flakes, bay leaf, salt, pepper and simmer for 10 minutes