one spaghetti squash
small onion, chopped
about 2 cloves of garlic, minced
medium red bell pepper, chopped coarsely
handful or so of corn (I used frozen)
1 cup vegetable broth
14oz or so of pumpkin (my leftovers, like I said, were about half of the 29-oz can)
curry powder, cumin, dash of cinnamon, some ginger, little bit of basil
Cut the squash in half lengthwise, and place in baking dish (inside facing out) with a little bit of water at the bottom. I was lazy, so I covered mine in plastic wrap and microwaved it for about 8 minutes. Otherwise, bake at 375F for 30-45 minutes, or until it does its thing and can be poked with a fork.
Meanwhile, saute the onion and garlic in a little bit of olive oil until tender. Add bell peppers and corn, and do the same. I only had boullion cubes, so I added about a cup of water and waited for it to come to a boil, then added half of a cube of veg broth and let it dissolve. (Otherwise, skip this step and just use a can of broth or whatever.) I then scooped in the pumpkin and let it all come to a boil again. It should be fairly thick and saucy. Add spices, then cover and turn down heat.
Is your squash done yet? Mine was. Remove from cooker of choice and scoop out the yummy insides. Add sauce on top. Have dinner. :)