Spaghetti Squash Stew

A recipe me and a few of my friends made up! Check it out.

Serves 6
Ingredients-
1 medium to large spaghetti squash
1 ½ cup of mushroom
1 cup sliced zucchini (green, yellow, or a mix!)
1 cup of tomato
2-3 cloves of garlic
½ of a medium-large onion
Olive oil
Salt and Pepper

Directions
1.)   Preheat the oven to 375. Cut the spaghetti squash in half and scrap out the seeds and pulp. Put the squash insides down on a tray and bake for about 30-40 minutes until the skin of the squash is soft.
2.)   While the squash is cooking, chop the onion and crush the garlic. Sauté in a large pot in about 2 tbsp of olive or canola oil.
3.)   Wash and chop all the vegetables. I personally like to chop them in chunks, but some people like when veggies are smaller.
4.)   Once the onions and garlic are cooked, add the vegetables with about a half-cup of water. Cover and let cook until the vegetables have reached the desired consistency. We personally like our veggies to be softer, so we cooked them for longer.  We also added salt and pepper to taste.
5.)   As the veggies are cooking, the spaghetti squash should be done cooking! Scrape out all the good stuff and put it in a large bowl
6.)   Add the spaghetti squash to the pot and mix together
7.)   Enjoy!

Some variations
1.)   Don’t like spaghetti squash? No problem! Try this with whole grain penne or rollatini.
2.)   After we finished eating, we decided that this meal would taste great with some parmesan (or maybe even feta?) cheese! Try that if you ever make the meal.
3.)   Add meat! One of our friends is a vegetarian, so we couldn’t add chicken or beef. But, we think this meal would taste great with lean ground beef or chicken breast strips.
4.)   There are so many different vegetables out there so do not be afraid to add new ones or replace old ones. For example, maybe next time try with broccoli instead of zucchini. Don’t like mushrooms? Try eggplant!