Spaghetti Squash Bowl Italian Style

Spaghetti squash can be used in a variety of manners. I cut a spaghetti squash in half, removed the seeds, and baked in on non-stick aluminum foil for about 45 minutes at 350.

NOTE: The length of time cooking depends on the size of the squash and temperature of the oven. You know the squash is done when the shell starts to darken and a hollow sound is heard when you use a knuckle to knock on the shell.

Ingredients:

• baked spaghetti squash
• onion
• garlic
• red bell pepper
• basil
• oil for saute pan
• salt and pepper to taste
• basil for garnish

OPTION: parmesan cheese or dairy free parmesan cheese

I turned HALF of the squash into an Italian Bowl. I sauteed 1/4 cup of diced garlic, 1/4 cup diced onion, and 1/2 cup diced red bell peppers in oil. Just before serving, I used a spoon to remove the squash from the shell and integrate it into the vegetable mixture.

Serve: in the shell with fresh basil leaves and salt and pepper to taste. Add parmesan cheese or dairy free parmesan cheese to turn a side dish into a main dish!