Spaghetti Squash with Tomato Basil Sauce

1 Large Spaghetti Squash

Pierce several times with a fork, place on baking sheet. Bake at 350° for 1 hour, cool slightly, cut in half lengthwise, remove seeds, use fork to scrape out strands. Set aside.

Sauce

2 tbsp olive oil
1 medium yellow onion, chopped fine
1 cup sliced mushrooms
1 green pepper, chopped fine
1 28oz can diced tomatoes

2 cloves garlic, minced
1 tsp dried basil or ¼ cup fresh basil leaves
1 tsp rosemary
1 tsp thyme
1 cup cherry tomatoes whole or halved
Salt and pepper to taste
Parmesan Cheese

Heat oil in skillet on med/high heat, add onion, mushrooms and green pepper. Sauté for 5-7 minutes, add diced tomatoes, spices and cherry tomatoes simmer for 15 minutes uncovered stirring as needed. Spoon sauce over spaghetti squash, top with parmesan and enjoy!