10-12 lg. red peppers
1/2 onion, chopped
1 c. mushrooms, chopped
1 c. green pepper, chopped
1 clove garlic, minced
Italian seasoning to taste
1 bay leaf
1/2 tsp. vinegar
Salt and pepper to taste
Spaghetti squash

Cook red pepper until soft. Remove and discard skin. Puree in blender or food processor. Spray skillet with Pam and saute onions, mushrooms, green pepper and garlic until soft. Add red pepper puree, vinegar and spices. Cook over low heat until flavors are well blended. Discard bay leaf.

Meanwhile, cook spaghetti squash. Scrape onto a platter. Serve 1/2 cup spaghetti sauce on each and pour 1/2 cup tomato sauce over squash.

NOTE: A delicious low-calorie treat!