1 large spaghetti squash

1 jar organic pasta sauce

3-4 unsulfured dried apricots chopped

1/3 cup purple onion diced

1/2 red pepper chopped

1/2 green pepper chopped

2 cloves garlic minced

2 Tablespoons extra virgin olive oil

1/2 cup TVP—textured vegetable protein

Pierce spaghetti squash with a fork.  Place in a baking dish or on a cookie sheet.  Bake in the oven at 350 for an hour or until a fork easily goes in.  When finished, cut in half, scoop out seeds and scoop squash out into a bowl.  Meanwhile, make the sauce.

In a sauce pan heat olive oil on high—add garlic, onion, apricots and peppers and sauté until onions are translucent.   Add sauce, bring to a boil and simmer.  Add TVP and allow to simmer for 20-30 minutes.

Serve over squash with a side salad and maybe some of the cornbread left from lunch.