1 medium to large organic spaghetti squash
1/2 medium organic zucchini chopped
1/2 small to medium organic Red onion chopped
1/2 organic red bell pepper chopped
1 can organic fire roasted diced tomatoes
3 to 4 cloves organic garlic minced
2 TBSP butter
1/2 tsp sea salt
Slice the spaghetti squash in half and scoop out the seeds. Using a fork, pierce the inside of the squash with many holes. Turn upside down in a pyrex baking dish and cover with foil. Cook at 400 degrees for 1.5 hours. Remove from oven and use a fork to pull the all the squash out. Place in a bowl (this can be done a day ahead of time and refrigerated until ready to use.
In a large Sauce/Sauteed pan combine, butter, garlic, zucch1ni, onion and peppers. Saute for 3 to 4 minutes on medium until slightly cooked.
Add in the diced tomatoes, including the liquid and stir together.
Add the spaghetti squash, mixing it well with the other ingredients.
Cook on medium heat for approximately 5 to 10 minutes until the mixture becomes hot.