Spaghetti squash with Rustic Marinara Sauce

Spaghetti squash is a simple and fantastic pasta alternative.  Fall is the time to find fresh, organic spaghetti squash, but this is a great recipe for using the abundance of fresh garden tomatoes that summertime brings.  This dish freezes well, so make extra and freeze for a future fall dinner.

1 medium spaghetti squash                         
28 oz. glass jar or fresh diced tomatoes                        
handful fresh basil, chopped
1/2 carrot, peeled or grated                    
2 cloves garlic, minced
4 tbsp. extra virgin olive oil                     
1 lb. bag frozen broccoli florets, thawed    
1 small eggplant, cubed
1 1/2 cups mushrooms (cremini, shiitake, portobello, or a mix), sliced
imported Grana Padano Parmigiano cheese (optional garnish)
            
Bring a large pot of water to a boil.  Slice squash lengthwise, scoop out seeds, rinse and set them aside to dry out (see below for roasting squash seeds).   Add squash to boiling water for 30-40 minutes.  

Prepare sauce by adding to a medium sauce pot:  tomatoes, carrot, basil, garlic, oil, Celtic salt and pepper.  Bring to a boil, then let simmer for 20 minutes.  

In a frying pan, warm 1-2 tbsp oil and sauté eggplant and mushrooms until softened and brown.  Add vegetables to tomato sauce.

Blanch broccoli by adding to a sauce pot of boiling water for 5 minutes.  Drain and reserve.

Remove squash from boiling water, allow to cool to the touch, and and use a fork to scrape out "spaghetti."  Add warm sauce and broccoli and serve immediately, topped with Parmigiano cheese. 

For roasted squash seeds:
Preheat oven to 350º F.  Toss dry seeds with a drizzle of coconut oil and a pinch of finely ground Celtic sea salt.  Spread seeds out on a parchment-lined baking sheet and roast for 7-10 minutes, or until light brown.  Use as a salad topper, or as a snack on their own.