Spaghetti Squash Pasta

By Joelene

Ingredients

• 1 spaghetti squash (about 2 pounds)
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, minced
• 2 small zucchini, cut in half lengthwise and sliced
• 1 cup chopped mushrooms
• 2 cans (15 ounces each) diced tomatoes
• Salt and pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/3 pound angel hair pasta
• 1/4 cup chopped fresh basil

Preparation

Step 1

Cut spaghetti squash in half lengthwise. Lay it cut-side down in a baking dish and add about an inch of water. Cover with plastic wrap and microwave on high for 10 to 15 minutes, until it feels tender when pierced with a sharp knife. Allow to cool slightly so you can handle it.

Meanwhile, in a medium saucepan, heat oil and add the garlic, zucchini and mushrooms. Saut� about 7 minutes, until zucchini is just tender.

Add diced tomatoes, including their juice, and salt, pepper, thyme and marjoram. Simmer while preparing the pasta and the squash.

Bring a pot of salted water to boil and cook angel hair according to package directions. Do this while the squash is cooling and sauce is simmering, so the pasta doesn't have to "wait" for the other ingredients to cook.

While pasta is cooking, use a fork to scrape the spaghetti squash out of its shell in strands into a large serving bowl.

When pasta is cooked and drained, gently toss it with the squash. Add the basil to the sauce and ladle sauce over the pasta/squash mixture.

Serve with Parmesan cheese if desired.