Dinner: spaghetti squash and veggie marinara

Heat oven to 300

4 tomatoes diced
Two cans diced tomatoes garlic and onion flavor
Three cans full of water
Two garlic cloves minced
One small onion chopped
Ground black pepper
Salt
Chopped basil leaves
1 tablespoon Italian spices
2 tablespoons freshly chopped parsley from the garden
One long celery stalks chopped diced
Five or six brussels sprouts chopped finely
5 green onions chopped
Optional: 2 teaspoons oregano and the Bay leaf
One spaghetti squash

So I chopped my spaghetti squash in half. And I placed it on a jellyroll pan up side down with the inside of the spaghetti squash facing down, and I put some about 2 or 3 mm of water in the pan. I put it in the oven at 300 and left it there for at least an hour maybe two. In my opinion, you cannot overcook spaghetti squash.
The water however evaporated and pan kind of burnt.

I pulled out the spaghetti squash can scrape off the top portion that has the seeds and the grainy part. Then I dished out all the spaghetti looking squash into a bowl. I thought mine wasn't quite done enough. So I put it in the oven at 275 for another hour or so because we were not in a rush.

To start the sauce, I added the diced onions to a large pot and let them cook in a little olive oil. Then I added the garlic and chopped brussels sprouts. I added the tomatoes both fresh and canned. And then the water. Then I added the other vegetables and all the spices. I brought the sauce to a boil and then put it on a heist simmer and left it cooking for several hours. To easily could have been done sooner.

I bought fresh pesto flavored bread at our local market that was fresh-baked at a local bakery. This got us all excited and so we about six hours early. It was more like a late lunch. But we loved it!