This is a filling, healthy side dish or serve as an appetizer. Credit to Estee Kafra and the binah magazine for publishing this recipe
1 large spaguetti squash, cut in half lenghtwise, membranes re
2 Tbsp cooking oil
3 garlic cloves, crushed
½ green peppers, chopped
½ red peppers, chopped
6 mushrooms, chopped
1 medium sized red onion, chopped
2 stalks celery, finely chopped
- pinch of black pepper
2 Tbsp mushroom soup mix
Preheat oven to 425F.
Brush the flesh of the squash with olive oil and place face up on a lined baking sheet. Bake uncovered for 45 minutes or until soft. Cool to room temperature. Using a fork, flake the squash into a bowl and set aside.
For the vegetable sauce, heat oil in heavy saucepan. Brown garlic, then add the vegetables and saute for 2 minutes. Add the mushroom soup mix and black pepper and mix with the liquid from the vegetables. saute for a few more minutes over low heat until vegetables are softening.
Pour on top of spaghetti squash and serve warm.
NOTE: to make this recipe in advance, refrigerate spaghetti squash intact; seperate into strands before serving.Bring squash to room temperature. Warm the sauce and pour over teh spaghetti squash.