Baked Spaghetti Squash

12 pieces asparagus 

1/2 spaghetti squash 

1/4 cup spinach 

1 cup tomato, whole canned 

1/4 lb oyster mushrooms 

1/2 cup Parmesan cheese

1/2 cup mozzarella cheese

1/2 teaspoon thyme, fresh and chopped

1/4 cup red wine (pino noir is what I used)

2 tablespoon roasted garlic purée 

Take the stems of the oyster mushrooms and place them in a pot with the seeded squash. Add enough water to cover the entire squash. Simmer for 20 minutes until tender. 

Take the canned tomatoes and place in a pot with salt and pepper. Add 1 tablespoon roasted garlic purée. (See recipe). Add 1/2 teaspoon thyme, chopped. Add wine and simmer for about 15 minutes. 

Sauté mushrooms in a small sauté pan with canola oil and salt and pepper, until properly browned. After they cool chop into smaller pieces. 

Remove the squash from the rind with a spoon. Mix with grated cheeses and mushrooms, saving some cheese to sprinkle on top of the squash.

When mixed thoroughly add the sauce. 

Mix carefully. Take your spinach and roughly chop it. Add to the mixture. 

Mix together evenly, then add the rest of the cheese on top. Place in oven at 350 degrees for 20 minutes. 

While the baked squash is cooking place asparagus in a sauté pan with canola oil and 1 teaspoon roasted garlic purée. (See recipe) season with salt and pepper to taste. 

This vegetable-happy meal is perfect for someone who is trying to cut meats from their diet. Not only for vegetarians, eating more vegetables is incredibly good for the average American. On average, Americans eat meat for more than half of their plates for dinner. Cutting down on meat in tiny amounts is good for the environment and for your health. 

Enjoy!