main meals

Ingredients

	3 pound(s) winter squash, spaghetti variety (2 medium)
	2 tsp olive oil
	1 small onion(s), chopped
	1 medium garlic clove(s), minced
	1/2 cup(s) broccoli, florets
	1/4 cup(s) yellow pepper(s), chopped
	1/4 cup(s) sweet red pepper(s), chopped
	1/4 cup(s) green pepper, chopped
	14 1/2 oz canned diced tomatoes, drained (reserve juice)
	6 oz canned tomato paste
	3/4 cup(s) water
	2 Tbsp basil, fresh, chopped

Instructions

• Preheat oven to 350ºF. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.
  
  
• Meanwhile, in a large skillet, heat oil; sauté onion and garlic for 1 minute. Add broccoli and peppers; sauté until crisp-tender, about 3 to 4 minutes.
  
  
• Stir in reserved tomato juice, tomato paste, and water; simmer until vegetables are tender, about 5 to 8 minutes. Stir in diced tomatoes and basil; simmer for 1 minute more.
  
  
• Using a fork, carefully rake stringy squash pulp from shell, separating it into spaghetti-like strands. Place 2 cups of squash on each of 4 plates and top each with about 1 1/2 cups of sauce.