Italian Stuffed Spaghetti Squash

Ingredients:
- Earth Balance (T)
- Olive oil (2t)
- Large Spaghetti Squash
- Stewed Tomatoes (approx 4 with liquid) diced
- Button Mushrooms (5 or so) sliced
- Capers (t)
- Marinated Artichoke Hearts (2 oz) loosely chop
- Matzo Meal (to sprinkle)
- Pearl Onion (3) diced
- Garlic (2cloves) minced
- Herbs De Province (t)
- Sea Salt to taste
- Cracked Black Pepper to taste


Set oven at 350. Slice the squash down the center and deseed. Oil a baking pan and add a little water. Rub olive oil along outside and inside of squash then poke with holes using a fork. Dollop Earth Balance onto squash and then season with salt and pepper. Bake for 1 hr.
Meanwhile, in a bowl mix the chopped tomatoes, sliced mushrooms, capers, artichokes, onion, garlic, herbs de province, salt and pepper. When squash is done take out of the oven and fill with the mixture. Sprinkle Matzo meal on top and put back in the oven for an additional 30 - 40 min.
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