Spaghetti Squash and Plum Tomato Sauce Bake

*Night before:
Spaghetti Squash, 6 cups
Mrs. Dash (R) Garlic & Herb Seasoning Blend, 1 tsp
*Molly McButter 1 tsp serv., 2 tsp (to taste)
Pepper, black, 1 tsp (to taste)
Sauce: Saute:
Red Onion Raw 1 cup dices small
Celery, raw, 3/4 cup, diced small
Carrots, raw, 3/4 cup, diced small
kale - Glory chopped kale, fresh, 3 cups
Garlic, 4 cloves minced
Garlic flavored olive Oil 1 T
. . .add
Red Ripe Tomatoes, 12 plum tomatoes, corded,diced small
Tomato Sauce 1-8 oz can
Mrs. Dash (R) Garlic & Herb Seasoning Blend, 3 tsp
or to taste (or add salt or lemon juice)
Garlic powder, 1 T
Onion powder, 2 tsp
Pepper, black, 1 tsp
Pepper, red or cayenne, .16 tsp
Oregano, ground, 2 tsp
Basil, 2 tbsp (remove)
Parsley, dried, 1 tbsp
Mrs Dash Table Blend 1 tsp
Honey, 2 tbsp
Stevia in the Raw, 1 serving (remove)
Apple Cider Organic Vinegar, 1 tsp
White wine, 1 cup (or vegetable or chicken stock
Topping:
Monterrey Jack Cheese, Parmesan or Cotija

The night before, cut one large spaghetti squach in half, lay each half on a baking pan, and bake for 60 minutes, at 350 degrees. Leave oven closed and leave over night. In the morning, using a fork flake squash into a bowl for prep - toss with Mrs Dash, Molly Mc Butter and Black pepper.
*Sauce
In a large stock pot, heat,
Oil, quickly add Onion, Celery, Garlic, Carrots, Kale and saute until slightly tender. Add Tomatoes, Tomato Sauce, Mrs Dash Garlic, Garlic powder, Onion Powder, Black Pepper, Red Pepper, Oregano, Basil, Parsley, Mrs Dash, Honey, Vinegar, White wine, and bring to a slight boil, then simmer until desired sauce consistency. A little chunky is preferred, but throughly cooked.
Prepare a baking 9 X 13 dish, with Pam. Put Spaghetti Squash in and top with Red Sauce, sprinkle with cheese lightly Bake 45 minutes at 350 degrees.

Serving Size: Makes 12 1-cup Servings

Number of Servings: 12

Recipe submitted by SparkPeople user PROSELL1.