Ingredients

1-1/2 pounds spaghetti squash
1 medium onion, chopped
1 small green pepper
1 clove garlic, large, finely chopped
2 Tbsp. olive oil, or vegetable oil
4 medium tomatoes
1/2 tsp. salt
1/4 tsp. oregano leaves
1/4 tsp. basil leaves
1/4 tsp. fennel seeds
1/8 tsp. pepper
2 Tbsp. butter, or margarine
1/4 C. parmesan cheese

Cooking Instructions

Prick squash with fork. Cook at 400 degrees F. until tender, about 40 minutes. Add oil. In 3-quart saucepan over medium heat, cook and stir onion, green peppers and garlic until onion is tender, about 5 minutes. Stir in tomatoes, salt, oregano, basil, fennel and pepper. Simmer, uncovered, stirring occasionally, 5 minutes. Cut squash into halves; remove seeds and fibrous strings. Remove squash strands with two folks; toss with margarine and cheese. Spoon tomato mixture over squash. To Microwave: Pierce squash in several places to allow steam to escape. Place squash on paper towel in microwave. Microwave on high,100 percent, for 5 minutes; turn squash over. Microwave until tender, 4 to 6 minutes longer. Place onion, green pepper, garlic and oil in 1-1/2 quart microwave safe casserole; cover tightly. Microwave until onion is tender, 2 to 3 minutes. Stir in tomatoes, salt, oregano, microwave until hot, 2 to 4 minutes longer. Continue as directed.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)