Roasted Spaghetti Squash with Wine Tomato Sauce

Directions

1. Wash and cut the squash lengthwise. Scoop out the seeds and drizzle with olive oil and sprinkle with salt and pepper.
2. Place the squash cut-side-down in an oven pan and bake at 400° F for 45 minutes.
3. While the squash cooks begin the tomato "meat" sauce.
4. Pour 2 tablespoons of extra virgin olive oil in a large pan with a lid and heat to medium high.
5. Finely dice a medium onion, a bell pepper and 3 cloves of garlic and add to pan. Add Salt & pepper. Cook until the vegetables become translucent.
6. Add the whole 12 oz package of veggie protein crumbles (or meat of your choice) making sure the crumbles fall apart to a small size.
7. Add a pinch of cayenne or more depending on spice level you desire. Add 1 tablespoon of paprika.
8. Add the 28 oz can of peeled crushed tomatoes and 1 teaspoon of the Better Than Bouillon Vegetable Base to the pan. Cover to simmer and stir frequently. Cook for about 10-15 minutes.
9. Once some of the liquid from the tomatoes has reduced, add the cup of wine to the pan and cover while it simmers stirring frequently. Cook for about 10-15 minutes.
10. If the meat mixture becomes too dry during this process, add water at 1/4 cup increments if needed.
11. Heat a couple table spoons of extra virgin olive oil in a really small pan on medium heat and fry the sage, one or a few at a time until they are crispy and set them aside on a paper towel to drain.
12. Shred the Parmesan into thin long pieces and set aside.
13. PLATING: Once the spaghetti squash has had time to cool, shred the insides with a fork. Place some of the squash on a plate. Next, scoop a nice amount of the wine and meat sauce over the strands of squash. Sprinkle with the Parmesan and top with a few pieces of the crunchy fried sage.