Meatless - Veggie Spaghetti - cooking recipe

Ingredients

1 spaghetti squash
2 tablespoons extra virgin olive oil
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup bell pepper, chopped
1 cup zucchini, raw and chopped
1/4 cup carrot, raw and chopped
1/4 cup mushroom, chopped
1/4 cup black olives, chopped
1 (14 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon garlic powder
1 teaspoon sea salt (more can be added to taste but will not be low sodium)
1 teaspoon basil, dried
8 -9 leaves fresh basil, chopped fine
1 teaspoon fresh thyme
1 teaspoon dried oregano
1/4 teaspoon celery seed
1/4 teaspoon black pepper
parmesan cheese (to garnish)

Preparation

In frying pan heat olive oil and add onion, celery and bell pepper and saute until they start to soften.
In large pot combine tomatoes, sauce, carrots, zucchini, mushrooms and olives, seasoning and herbs and then add sauted veggies to it.
Bring to a boil, reduce to low and simmer until veggies are done. (i like my veggies with a little crunch left in them. Here you can cook to desired tenderness).
In a pot, bring salted water to boil. Enough to cover spaghetti squash.
Cut squash in half and scoop out seeds then drop carefully into boiling water.
Boil approximately 20-25 minutes until inside meat is tender.
Remove squash and with a fork, scrape sides of squash removing the pasta like strands into a bowl.
Pour sauce over squash and garnish with Parmesan cheese.