I almost didn't post this because the photo is poor, but the dinner was so good that I had to :)
This meal turned out to be a great family-cooking recipe; Avery, Jason and I all prepared and cooked it together. We followed the recipe almost exactly, just adding more vegetables (like extra Blooming Glen cabbage - yum!) and some crushed red pepper. We also microwaved the squash instead of baking it (pierce five or six holes in the skin and cook five to ten minutes rotating a few times, until the squash gives slightly when touched). It's yummy served with parmesan not-cheese, or a parmesan-like topping.
(From Oct. 06 Eat to Live recipe of the month)
1 1/2 diagonally sliced carrots
1/2 cup diagonally sliced celery
3 cloves garlic, minced
1 1/2 cups shredded cabbage
1 small zucchini, chopped into small pieces
1 16-ounce can pinto beans, no or low salt, drained
1 14-ounce chopped tomatoes, no salt, drained
1/3 cup apple juice
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1 cup garlic pasta sauce
Preheat oven to 350 degrees. Slice spaghetti squash in half lengthwise; remove seeds. Place both halves upside down on a baking sheet. Bake for 45 minutes. Meanwhile, cook carrots and celery in 2 tablespoons of water in a covered pan over medium heat for 10 minutes, stirring occasionally. Add a little more water if needed.
Add garlic, cabbage, and zucchini and cook, covered, for another 10 minutes.
Stir in rest of ingredients, except for pasta sauce, cover and simmer for 10 minutes or until carrots are tender.
When squash is done remove from oven and, using a fork, scrape spaghetti-like strands from squash into a bowl. Add pasta sauce and combine by mixing thoroughly. Mix the vegetables, beans & herbs with the squash/pasta sauce mixture and serve on a bed of romaine lettuce or place back in the hollowed out squash bowls.