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Spaghetti Squash Stew with Turnips and Snow Peas

Spaghetti Squash Stew with Turnips and Snow Peas Recipe

  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 1 large onion, quartered and thinly sliced
  • 2 cloves garlic, minced
  • One 28-ounce can salt-free diced tomatoes, undrained
  • ¼ cup minced oil-cured sun-dried tomatoes
  • 2 cups water
  • 1 cup small mushrooms, thinly sliced
  • 2 teaspoons salt free seasoning (see notes)
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • Salt and freshly ground pepper to taste
  • 1 pound turnips, peeled and cut into thick matchsticks
  • 2 cups snow peas, trimmed and cut in half crosswise
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