1 (3 lb.) spaghetti squash
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped carrot
1/2 c. sliced mushrooms
1 (15 oz.) can tomato sauce
1 c. water
1 tsp. Italian seasoning
1/8 tsp. garlic powder
1/8 tsp. pepper
1 c. each shredded provolone & cheddar

Preheat oven to 350 degrees. Cut 1 (3 pound) spaghetti squash in half; remove seeds. Place cut side down in shallow baking dish with approximately 1 inch water. Bake uncovered about 45 minutes or until tender. Saute onion, green pepper, carrots and mushrooms in 3 tablespoons butter until tender, about 10 minutes. Add tomato sauce, water and seasonings. Simmer uncovered for about 15 minutes. Stir in cheeses. Scoop pulp from squash using a fork. Serve topped with sauce and extra cheese, if desired.