Let’s DO THIS!

• ROAST THE SQUASH
• Preheat oven to 375°
• Lightly spray your baking pan with Avocado Oil or your favorite cooking spray.
• Cut your Spaghetti Squash in Half, lengthwise.  Remove and reserve seeds
• Rub or brush the Olive Oil and sprinkle Rosemary, Thyme and Basil into the cut sides of the Squash, and place on baking dish, cut sides up.  If you are not using oil, just sprinkle the herbs onto the squash.  Salt and Pepper to taste. 
• Bake for 20-30 minutes, until fork tender.
• Remove from oven, and let cool. 
• Use a fork to scrape out the strands of squash, and set aside.
• Set aside the (2) Squash halves.
• SEEDS
• This is totally optional, but I like to clean the seeds, and sauté them in a touch of Vegetable Broth, Coconut Aminos, Salt and Pepper.  You can roast them in the oven for 20 minutes, too! Use these seeds as a tasty condiment/garish.
• SAUTÉ THE VEGETABLES!
• Sauté your Onions, Peppers, Garlic, and Mushrooms on medium heat in a touch of Olive Oil and/or Vegetable Broth, until tender.
• Scoop out the Squash strands and add to your vegetables. Sauté for (5) more minutes.  Salt and Pepper to taste.
• Stuff the Squash halves with your sautéed Vegetables, sprinkle with Walnut Parmesan, and bake for (15-20) more minutes, until golden brown.
• PRESENTATION
• After your stuffed Squash is finished baking, sprinkle with more Walnut Parmesan, and chopped Green Onion.