Spaghetti Squash Casserole (vegan)

1 tbsp Olive Oil
1/2 cup, chopped Onions, raw
1 cup, chopped Green Peppers (bell peppers)
3 cups cooked Spaghetti Squash
1/2 cup Pitted Kalamata Olives, sliced
4 Campari Tomatoes, seeded and diced (at least a half cup)
1 cup Barilla Tomato & Basil Sauce (for pasta)
1/2 teaspoon dried Basil

First cook your spaghetti squash: line a cookie sheet with foil; brush with olive oil. Cut the spaghetti squash in half and remove the seeds. Brush the cut surface and the insides with olive oil and sprinkle with garlic powder. Turn the squash cut side down on the foil covered baking sheet and bake at 350 F for at least 35 minutes. A fork should go in easily when it is done. Bigger squashes take longer to bake. A 2lb squash will yield about 2 cups of cooked spaghetti squash. A 4 lb one will yield a little less than 6 cups. You will need 3 cups for this recipe.

Heat the tablespoon of olive oil over medium low heat. Stir in the onion and green pepper and let cook covered for 5 - 10 minutes, stirring occasionally until soft but not brown. Stir in the chopped tomato (you don't have to peel the tomato, but remove the seeds and jellied insides). Let cook for a few mor minutes. Then place in a sieve to drain otherwise everything will be too soupy.

In a large bowl mix the cooked spaghetti squash; the cooked and drained onions, green pepper, and tomato; the sliced Kalamata (Greek) olives, the tomato/basil sauce and the dried basil.

Spray an 8x8 Pyrex baking dish with nonstick spray. Spoon in the spaghetti squash mixture and bake uncovered at 350 F for 45 minutes.

Serving Size: Cut baked 8x8 casserole into 4 pieces