Contributed by (Adapted from www.cooks.com)

Ingredients

1 Spaghetti squash, about 1 1/2 lbs.
1 med. Green pepper, chopped
1 med. Onion, chopped
1 tsp Basil leaves, crushed
1 tsp Oregano leaves, crushed
1 tsp Garlic powder
1/4 tsp each of Marjoram, Thyme, and Sage
2 Tbs Olive oil
5 to 6 med. Tomatoes, chopped
2 Tbs Butter
1/4 C Parmesan cheese

Instructions

Wash squash, prick with fork. Cook in 400°F oven until tender, about 40 minutes.

Cook and stir green pepper and onion with seasoning in oil over medium heat until vegetables are tender. Stir in tomatoes. Simmer uncovered 5 minutes.

Cut squash into halves, remove seeds and fibrous strings. Remove spaghetti-like squash strands with two forks. Toss with butter and cheese. Spoon tomato mixture over squash.

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