Take your spaghetti squash and cut in half lengthwise.
Pierce the skin with a fork on the bottoms.
Bake the two evenly cut halves of your spaghetti squash in a round, glass baking dish with a light coating of olive oil at 350 degrees until they start to brown and the skin is tender (approx 45 minutes).
Ready for the veggi saugage? I prefer GimmeLean brand as it is virtually fat free, full of protein, and has a wonderful fennel taste. Dice up some garlic, onions, basil and mold into small 1 meatballs.10's a good round number.
In a sauté pan, sauté round rings of yellow onions, mushrooms, zucchini, and your non-meat meatballs in olive oil until perfectly brown, firm and filling your kitchen with an aroma even Sophia Loren couldn't resist -
Now to focus on the sauce. Empty the contents of your two cans of Italian style stewed tomatoes in a deep dish pan, add to it everything you just sautéed and don't skimp on the basil or additional garlic. There are no correct portions here - continue sampling your wooden spoon over and over until its just right.This sauce is meant to be light or it will overpower the squash. I usually add in a splash of red wine to the mix, salt and fresh ground pepper to taste.
So, hopefully you have timed things so the squash is just finishing up cooking. Remove your squash halves carefully. Let them cool down some. Then, with a fork, begin to scrape out the contents into the pan with your sauce. This is the most enjoyable part of this recipe as it always amazes me to see just how much the fibers of the squash resemble spaghetti! Leave a little squash in each half and use them as the bowls for serving.
Garnish with organic basil and the dish is ready to serve.