Roasted Spaghetti squash with garlic onions & veggies

Roasted Spaghetti Squash with garlic onions & veggies

Squash
Roast medium squash.
Preheat oven to 375. Pierce squash with small knife multiple times. Roast for about 1 hour 20 minutes flipping halfway through.

Let cool. Take out seeds with a spoon and set aside in a bowl. Pull squash out with fork set aside.

Ingredients:
4 small portabella mushrooms chopped
1 cup white onion chopped
2 Tbls curly parsley minced
4 mini peppers (yellow, orange, red) chopped
1 stalk celery chopped
3 to 4 artichoke hearts chopped
1 garlic clove minced
2 Tbls oil
1/2 Tbls butter

Heat medium. Add oil, butter, and garlic. Cool until fragrant. Add onion until translucent. Add celery for one minute.
Add rest of veggies & parsley, cook for 3 to 4 minutes.
Add spaghetti squash, mix well and make hot.

Eat.

P.S. Roast the seeds!!