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Pre-heat oven to 350 degrees.
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Cut spaghetti squash in half lengthwise and remove all seeds. Place squash in a shallow baking dish with a small layer of water on the bottom of the dish (inside of the squash facing down).
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Bake for 45-50 minutes or until the squash is tender. Set squash aside.
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In a large skillet, heat canola oil over medium heat. Add garlic and basil and sauté for 1-2 minutes. Add mushrooms, cover skillet and cook until tender (2-3 minutes). Add bell pepper, broccoli, edamame, carrots and vegetable broth and continue to sauté for 5-7 minutes, or until broccoli is just starting to get tender (do not overcook). Reduce heat to low and add spinach.
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Use a fork to scrape out the contents of the squash and add directly to the skillet with the rest of the ingredients. Squash should be the consistency of spaghetti.
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Transfer all ingredients from the skillet to a large bowl.
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Add parmesan cheese (optional), salt and ground pepper, toss and serve.