Gluten-Free, Vegan, Serves 8

• 4 medium spaghetti squash
• 1 tablespoon olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (15 oz) diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Directions:

Preheat oven to 375°F (190°C). Cut each spaghetti squash in half lengthwise and remove the seeds. Place the squash halves, cut side up, in a baking dish and bake in the oven for 40 minutes or until tender. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook for 2-3 minutes until fragrant and softened. Add the red and green bell peppers and cook for 5-7 minutes until softened. Add the diced tomatoes, basil, oregano, salt, and pepper and stir to combine.

Simmer the tomato mixture for 10-15 minutes until the flavors have melded together. Remove the spaghetti squash from the oven and let cool slightly. Using a fork, scrape the spaghetti squash into strands and add them to the tomato mixture in the skillet. Stir to combine and cook for 1-2 minutes until heated through. Stuff the spaghetti squash shells with the tomato mixture and serve.