1 lg. spaghetti squash
1/2 c. fresh or frozen peas
1 c. sliced mushrooms
2 med. tomatoes, seeded and chopped
1 sm. bell pepper, seeded and chopped
1 tbsp. olive oil
1/4 tsp. dried oregano
1/4 tsp. dried basil
Freshly ground black pepper

Cut spaghetti squash in half lengthwise and place, cut side down, in baking dish filled with 1 inch of water. Bake, uncovered, in 350 degree oven for 45 to 60 minutes or until easily pierced with fork. Saute vegetables in large skillet with olive oil. Simmer about 15 minutes or until vegetables are tender but still firm. Scoop strands of pulp from squash and place in warmed serving bowl. Toss with vegetable mixture and season to taste. Serves 4 to 6.