Ingredients
1 medium spaghetti squash (about 4 pounds)1 medium sweet red pepper, chopped1 medium red onion, chopped1 small zucchini, chopped1 cup chopped fresh mushrooms1/2 cup chopped leek (white portion only)1/2 cup shredded carrots1 tablespoon olive oil1 garlic clove, minced1 can (14-1/2 ounces) stewed tomatoes1/2 cup tomato paste1/4 cup V8 juice1 teaspoon pepper1/2 teaspoon salt2 cups fresh baby spinach1 tablespoon minced fresh basil2 teaspoons minced fresh oregano2 teaspoons minced fresh thyme1 teaspoon minced fresh rosemary1/4 cup grated Parmesan and Romano cheese blend
Preparation
Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 375° for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender.
Meanwhile, in a Dutch oven, saute the red pepper, onion, zucchini, mushrooms, leek and carrots in oil until tender. Add garlic; cook 1 minute longer. Add the stewed tomatoes, tomato paste, V8 juice, pepper and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in spinach and herbs; heat through.
When squash is cool enough to handle, use a fork to separate strands. Serve with sauce; sprinkle with cheese.
