- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 large onion, quartered and thinly sliced
- 2 cloves garlic, minced
- One 28-ounce can salt-free diced tomatoes, undrained
- ¼ cup minced oil-cured sun-dried tomatoes
- 2 cups water
- 1 cup small mushrooms, thinly sliced
- 2 teaspoons salt free seasoning
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- Salt and freshly ground pepper to taste
- 1 pound turnips, peeled and cut into thick matchsticks
- 2 cups snow peas, trimmed and cut in half crosswise
- Preheat the oven to 375 degrees.
- Cut the squash in half lengthwise, then scrape out the seeds. Place the two halves, cut side up, in a foil-lined shallow baking dish. Cover tightly with more foil and bake for 40 to 50 minutes, or until easily pierced with a fork.
- When the squash is cool enough to handle, scrape the flesh away from the shell with a fork, using long downward motions to remove the spaghetti like strands.
- Heat 1 tablespoon of the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden and just beginning to brown.
- Add the spaghetti squash, canned and dried tomatoes, water, mushrooms, seasoning, oregano, and thyme. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 to 25 minutes. Season with salt and pepper.
- Meanwhile, heat the remaining tablespoon of oil in a skillet. Add the turnips and sauté over medium-high heat, stirring frequently, until golden. Add the snow peas and continue to sauté, stirring, until the snow peas are bright green and tender-crisp. Top each serving with some of the turnips and snow peas, and serve at once.