Spaghetti Squash with Tomato and Vegetable Sauce

I went home for fall break and made roasted a spaghetti squash for our family dinner.  I made it by coating the squash in olive oil, salt, and pepper.  Then I roasted it for about 30-45 minutes at 425 degrees.  Then I used a fork to make the “spaghetti.”  For the sauce I used a tomato sauce and then added peas and shredded carrots. Then I just put the sauce on top and voila!  Enjoy this healthy meal.

GFCG