Vegan Spaghetti Squash

Ingredients:
1 medium spaghetti squash
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 bell pepper, diced
1 cup sliced mushrooms
1 can (14 oz) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Vegan parmesan cheese (optional)
Instructions:
Preheat your oven to 375°F (190°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds and membranes with a spoon.
Brush the inside of each squash half with olive oil and sprinkle with salt and pepper.
Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Bake in the preheated oven for about 40-45 minutes, or until the squash is tender and easily pierced with a fork.
While the squash is baking, heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, and sauté until softened and fragrant, about 2-3 minutes.
Add the diced bell pepper and sliced mushrooms to the skillet, and continue to cook for another 5 minutes, or until the vegetables are tender.
Stir in the diced tomatoes, dried oregano, and dried basil. Season with salt and pepper to taste. Allow the sauce to simmer for 10-15 minutes, stirring occasionally, until slightly thickened.
Once the spaghetti squash is cooked, use a fork to scrape the flesh into spaghetti-like strands.
Divide the spaghetti squash between serving plates and top with the tomato sauce mixture.
Garnish with chopped fresh parsley and vegan parmesan cheese, if desired.
Serve hot and enjoy your vegan spaghetti squash!