1 big yellow spaghetti squash
Cooking spray
1 TBSP minced Garlic
1/2 Cup chopped onions
1 Cup White Mushrooms (optional)
1 Can of tomato puree- There should only be one ingredient listed on the can.
1 Can of diced tomatoes, undrained - Ditto above.
3 TBSP Dried Oregano
2 TBSP Dried Parsley
1 TBSP Dried Thyme
1 tsp ground sage
1/2 tsp ground ginger
4 Whole bay leaves
1 tsp white pepper
1/8 Cup Red Cider Vinegar
1/2 Cup of Water
2 tsp of kosher salt.
1 tsp of Fresh Basil Minced

Directions:
Step one: The "noodles" (this can be done the day before if desired)
1.Preheat oven to 300 degrees.
2.Cut squash in half lengthwise. Remove the seeds and the loose dark stringy fibers. I always get the trimming sheers out.
3.Line cookie sheet with foil an spray it with cooking spray. Place the squash open side down on the sheet. Spray the skin with a light coating of cooking spray.
4.Bake squash for 45 minutes. Remove when done and let cool.
5.When cool enough to handle, take a fork and start raking the tines from the top to the center separating the ...wink wink Noodles, from the skin and apart from each other. **The first time I did this I thought for sure I was doing it all wrong cause they ended up being little short noodles. The more you make this, the longer your "noodles" will be.
6.Place the squash in a bowl and discard of the skin shell. The shell should only be about 1/8 and inch thick if you have removed the squash correctly.

Step 2: The Sauce: This is easier if done in a Crock Pot skip the sauteeing part. Add it all (except the fresh basil) to the crock pot and leave on low for 8 hours. Otherwise:
1. In a large pot, spray with cooking spray and sautee the garlic and onions for 5 minutes.
2. Add the mushrooms and all the other ingredients except the fresh basil.
3. Simmer on low for 2 hours with a splatter guard over the pot.
4. Add the basil about 20 minutes before complete. (crockpot or stovetop)
5. Pour a hearty amount of sauce over the squash noodles and enjoy.