Try this Spaghetti Squash Dinner!
The ingredients:
1 Spaghetti squash
1 Finely chopped Vidalia onion
1 Finely diced Zucchini
1 Finely diced small eggplant
1 Finely chopped green pepper
1 8-ounce package of chopped mushrooms (Optional)
1 to 2 pounds of ground pork (It depends on how meaty you want the dish. Also, ground beef will work fine.)
1 Fifteen-ounce can of diced tomatoes
Twenty-four ounces of tomato sauce
1 Six-ounce can of tomato paste
Fresh minced garlic (Amount is optional. You know your family’s taste buds.)
Salt
Black pepper
Cayenne pepper
Herbs of Provence
Butter
The Process:
Preheat oven to 400 degrees. Place halved and seeded spaghetti squash in a pan. Add a half inch of water and cook for 50 minutes. Meanwhile, cook ground pork in a skillet, working in your tomato paste. In a large skillet, heat olive oil and sauté garlic. Add the eggplant. (The eggplant will soak up the olive oil. You’ll need to add more plus some water.) Add the onion, black pepper, and zucchini. When tender, add finely chopped mushrooms. Layer in salt, pepper, cayenne pepper, and herbs of Provence to vegetables and meat. (How much is up to you and your family’s tastebuds.) Add your diced tomatoes and sauce to the vegetable mixture. Next, add the meat. Scoop out the spaghetti squash from its skin, melt in butter, then add it to the pot. (The amount of butter is relative to the size of the squash. Use your judgment.) Stir until all ingredients are well mixed, let simmer for ten minutes, and serve. Your family will declare you a culinary maven!
Michael's Corner 
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