Mediterranean Spaghetti Squash Boats

We were able to purchase spaghetti squash at the farmers market for 3/$2. Tonight we made Mediterranean Spaghetti Squash Boats.

Ingredients:
2 medium Spaghetti Squash, halved lengthwise and seeds removed.
Baked with water in a pan for 40 minutes

Filling:
1 pint of canned tomatoes
1/4 cup of sliced olives
1/2 cup sliced/diced mushrooms
1 red onion diced
1 red pepper diced
2 garlic cloves, minced
2 TBS fresh basil
2 TBS fresh parsley
Directions:
Pan saute using vegetable broth

Pinenut pesto:
1 clove garlic
1/3 cup pinenuts
2 TBS nutritional yeast
salt
1 cup basil
1 1/2 cups spinach
1 tsp lemon juice
3 TBS water or vegetable broth
'Directions:
place everything in the food processor and blend

Assemby:
scrap out the spaghetti squash and place in a large bowl
add sauteed vegetables and herbs
add 1/2 cup of the pesto
blend well
stuff squash shells with filling
top with pesto
bake at 350 for 30 minutes.