Directions

1. Cut spaghetti squash in half, scoop out the seeds. Bake spaghetti squash in oven 45 minutes at 400 degrees. When done use fork to pull apart the strings. Optional to fry the strings with a little olive oil and pepper for softer strings.
2. Fry mushrooms in a pan with olive oil on medium high to cook off some of the liquid for about 15 minutes (depending on size of mushroom chunks). Season with salt. Drain most of liquid and set mushrooms on the side for now.
3. Fry bell peppers and tomatoes together on medium heat till peppers are mostly soft. Season with mild amount of pepper and salt.
4. Pour tomato crushed/pureed into a big pot, mix in all vegetables and herbs. Add in balsamic vinegar, salt, and pepper to flavor. Cook on medium high till pot starts to boil then turn down to medium low.
5. Let sauce simmer for at least an hour depending on desired level of texture for vegetables.
6. Once sauce at desired level then the dish is ready to serve.
7. Bread: Mince 1 small bunch of dill, and a little basil. Mix together margarine, olive oil, a few tsps. salt & pepper, and herbs together in bowl. Heat in microwave for 15-20 seconds to soften spread. Spread on any kind of bread and bake in the oven at 350 degrees for 15 minutes. Can dip in balsamic or rice wine vinegar mixed with a little olive oil as well.
8. Salad:Medium Firm Tofu (drain water, use cheesecloth or mesh sieve to crush into curd), Julienne carrots and purple cabbage, cut Romaine lettuce leaves with Kewpie Deep-Roasted Sesame Dressing.