1 medium spaghetti squash (about 4 pounds)
2 cups chopped fresh tomatoes
1 cup sliced fresh mushrooms
1 cup diced green pepper
1/2 cup shredded carrot
1/4 cup diced red onion
2 teaspoons Italian seasoning
1/8 teaspoon pepper
1 tablespoon olive oil
2 garlic cloves, minced
1 can (15 ounces) tomato sauce
Grated Parmesan cheese, optional
Cut squash in half lengthwise; discard seeds. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
Meanwhile, in a large skillet, saute the tomatoes, mushrooms, green pepper, carrot, onion, Italian seasoning and pepper in oil for 6-8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in tomato sauce; heat through.
When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter; top with sauce. Sprinkle with cheese if desired.
Credit to: https://www.tasteofhome.com/recipes/spaghetti-squash-with-red-sauce/