1 large spaghetti squash
4 celery ribs
4 carrots
2 small zucchini
1 medium onion
2 garlic cloves
garlic salt
pepper
olive oil
grated Parmesan cheese
spaghetti/marinara Sauce

Place squash in a large pot with 1-inch water and cover. Heat on medium high until a knife pierces easily. Remove seeds and fluff with a fork and set aside.

Sauté vegetables in two tablespoons olive oil in a large skillet until onions become opaque. Add squash noodles and continue to sauté until all vegetables are tender.

Season with garlic salt and pepper to taste. Serve with grated Parmesan and your favorite spaghetti/marinara sauce.

Submitted by: Patrick Asbell