PREHEAT oven to 375°F.
CUT both spaghetti squash in half and scrape out seeds with a spoon.
BRUSH the inside of each half with Organic Extra Virgin Olive Oil and sprinkle with Fleur de Sel Sea Salt and a few grinds of 4 Peppercorn Spice Blend.
PLACE each half on a baking pan with the cut-side facing up.
ROAST for 45-50 mins.
PREPARE the pasta sauce while squash is baking. In a medium bowl add the tomato sauce and all contents of the Gourmet Pasta Sauce Sampler (use the full amount of each of the contents except Tuscany Spice Blend-add this item to taste). Mix. Allow to sit for half an hr so the mushrooms rehydrate. Heat.
REMOVE spaghetti squash from oven. Use a fork to scrape out the contents (should resemble spaghetti noodles). Serve topped with the seasoned tomato sauce.
Yield: 4-6 servings
Total Time: 1 hr
Prep: 10 mins
Cook: 50 mins