Garden Harvest Spaghetti Squash

• 1 medium spaghetti squash (about 4 pounds)
• 1 medium sweet red pepper, chopped
• 1 medium red onion, chopped
• 1 small zucchini, chopped
• 1 cup chopped fresh mushrooms
• 1/2 cup chopped leek (white portion only)
• 1/2 cup shredded carrots
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) stewed tomatoes
• 1/2 cup tomato paste
• 1/4 cup V8 juice
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cups fresh baby spinach
• 1 tablespoon minced fresh basil
• 2 teaspoons minced fresh oregano
• 2 teaspoons minced fresh thyme
• 1 teaspoon minced fresh rosemary
• 1/4 cup grated Parmesan and Romano cheese blend

1. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 375u0b0 for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender.
2. Meanwhile, in a Dutch oven, saute the red pepper, onion, zucchini, mushrooms, leek and carrots in oil until tender. Add garlic; cook 1 minute longer. Add the stewed tomatoes, tomato paste, V8 juice, pepper and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in spinach and herbs; heat through.
3. When squash is cool enough to handle, use a fork to separate strands. Serve with sauce; sprinkle with cheese.

sweet red pepper, red onion, zucchini, fresh mushrooms, carrots, olive oil, garlic, tomatoes, tomato paste, pepper, salt, baby spinach, fresh basil, fresh oregano, thyme, fresh rosemary, romano cheese

Taken from www.tasteofhome.com/recipes/garden-harvest-spaghetti-squash/ (may not work)