Spaghetti Squash Pasta

The other day I saw a Spaghetti Squash at the market and decided to pick one up. I'd cooked butternut and acorn, but never ventured to cook a spaghetti variety.

To cook squash: 

(1) Pre-heat the oven to 375"
(2) Cut the squash in half (length-wise)
(3) Scoop out the "guts" of the squash
(4) Sprinkle on salt & pepper, evo, and garlic
(5) bake skin-down for 1 hour

You'll know the squash is finished when the edges are getting brown and it starts collapsing in a bit. Let it sit to cool down a bit, then grab a hot pad and a fork and scoop out the squash. Fluff up the strands with the fork.  

 For the topping I sauteed:

1/2 C Mushrooms

2 small yellow squash

1/2 c frozen roasted corn

1/2 c frozen peas

1 - 14oz can chickpeas

1/4 c red wine (I used a Shiraz)

I let this simmer for a while, then added 1/2 jar of organic Tomato Basil Sauce (I used TJ's) 

For lazy woman's vegan garlic bread :)

(1) Toasted bread (I used Ezekial)

(2) Spread on vegan margarine (Earth Balance) and sprikle with garlic salt

(3) microwave for 20 seconds to let it all melt together