Spaghetti Squash with Vegetable Sauce

2 spaghetti squash

coconut oil spray

garlic and herb seasoning

finely ground black pepper

1 big carrot

2 big celery ribs

5 lg. garlic cloves
1c sunflower seeds

1-2T EVOO

1-2T white balsamic vinegar

⅔c marinara sauce

⅔c water

3T sour cream - optional

Pecorino Romano cheese

Scrub the outside of the squash, cut open lengthwise and soup out and discard the seeds. Spray or rub the inside of each half with coconut oil or EVOO. Season, bake in an uncovered roasting pan 40 minutes at 350°. Check to see if it's done, if so turn heat off, cover and leave in the oven with the door open a bit for another 10 minutes. If it needs a little more time, cover and continue to cook another 10 minutes.

Chop then sauté the vegetables and everything in that group, over low-medium heat for 15 minutes. Stir in the marinara and water, cover and simmer another 15 minutes, or until the vegetables are soft-tender. Add the sour cream just before plating. Put each squash half in a soup bowl. Use a big spoon to fluff up the squash. Spoon on about ¼ of the hot sauce, add some finely chopped cheese. Cover a few minutes until the cheese melts.

This is a great vegetarian 'casserole.'
It could also be served as a side dish with simply cooked fish, chicken or beef. . .Lin