Spaghetti Squash with a chunky Tomato "Sauce"

1 Medium spaghetti squash

2 Tbsp olive oil

1 large sweet onion, chopped

1 red bell pepper, chopped

2 tsp minced garlic

2 cups tomatoes, cored, peeled and cubed

2 Tbsp fresh basil

1 tsp fresh thyme

salt and pepper to taste

shredded parmesan

Halve and clean out the spaghetti squash. Pierce all over with a fork. Roast at 350 for 30 - 40 minutes cut side down on a foil lined baking sheet until soft. Let cool slightly... enough that you can handle it and scrape out the "noodles".

Meanwhile..... heat 2 Tbsp olive oil over medium heat. Add the sweet onion and cook at medium low heat for 15-20 minutes until golden. Add red pepper and garlic and cook until soft - about 5 minutes.

Stir in tomatoes and spices and stir and cook for 5 - 10 minutes until tomatoes have released their juices. Use a potato masher to create a "chunky" sauce.

Serve over the squash "noodles" and sprinkle with parmesan cheese.

Makes 4 servings.

** This is a recipe I just made up!! I used tomatoes, basil and thyme for my garden and it was amazing!!!