Contributed by (Recipe adapted from ―VegWeb‖ at http://vegweb.com)

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Ingredients

1 medium sized Spaghetti squash
1 Tbs Olive oil
1 large Onion, diced
1-5 cloves Garlic, minced
10-15 button Mushrooms, sliced
1 medium Zucchini, quartered
4 Tbs Pesto

Instructions

Preheat oven to 375°F. Oil a baking sheet. Slice squash in half lengthwise and remove the seeds and fibers with a spoon. Place flat side down on prepared baking tray. Cook in oven for 30-45 minutes, check every 10 minutes or so for perfect softness. The squash should easily scoop out with a spoon when cooked. Heat oil in frying pan over medium heat and add onions and garlic. Saute until soft and then add the mushrooms. Continue cooking over medium heat until mushrooms have shrunk. Add the zucchini and cook until preferred softness. Mix the squash with the cooked veggies and pesto and serve.

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