SPAGHETTI SQUASH WITH MARINARA

Spaghetti squash is a nice low calorie alternative to pasta.  This is a simple and quick recipe made with jarred marinara sauce.  Two that we like are Muir Glen Organic Cabernet Marinara and Victoria Trading Co. Tomato Basil Marinara, both available at our local Wal Mart.  I like to serve this as a main dish with whole grain garlic toast and tossed salad or fruit. 

1 medium spaghetti squash

2 teaspoons olive oil

1 1/2 cup diced bell peppers, any color

1 medium onion, chopped

6-8 fresh mushrooms, sliced (a small can sliced mushrooms may be used in a pinch)

3-4 garlic cloves minced

26 ounce jar marinara

1 1/2 cups or one can, drained and rinsed, white beans

thinly sliced fresh basil (opt.)

Parmesan cheese (opt.) 

To cook spaghetti squash,  wash and poke with a fork several times.  Place on a microwave safe plate and cook 6-12 minutes, depending on size, or until fork tender.  Turn over halfway through.  It can also be baked on a baking sheet at 350 degrees until tender (about 1 hour).  Halve squash and scoop out seeds.  Scoop out pulp with a spoon, place in a serving bowl and separate into strands with a fork.  Meanwhile, in a large skillet saute peppers, onion, and mushrooms in oil until tender.  Stir in garlic and saute 1-2 minutes.  Stir in marinara, white beans, and fresh basil if desired.  Top servings of squash with sauce and, if desired, a sprinkling of Parmesan.  Makes 4-6 servings.