1/2 pound spaghetti squash, sliced
1/2 cup water
1/4 cup vegetable oil
1 small onion, diced
2 cloves garlic, sliced
1 (8 ounce) can tomato paste
1 tablespoon vegetable oil
Place spaghetti squash in a large stock pot. Pour water over the pepper. Cover and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat and stir in soup stock, vegetable oil and onion. Dissolve tomato paste in water.
Spoon about 1 inch of squash mixture onto each side of the spaghetti squash. Sprinkle with garlic and serve.