Place spaghetti squash in a large microwave safe bowl. Reheat if needed and cover to keep warm. Note: I purchase medium sized squash. Cut lengthwise in half. Remove seeds, etc. Spray with non-stick spray, salt/pepper. Turn rind side up. Sprinkle olive oil over rind, brush/cover rind with oil. Place on pan/cookie sheet lined with foil. Bake at 425 degrees for 30-35 minutes. Check softness by pressing with paper towel. If rind softened remove from oven and scrap spaghetti with fork into bowl. Don't over cook. This procedure prevents need to drain.

In a medium bowl combine crushed tomatoes, Parmesan, basil, Italian seasoning and salt. Mix well. Note: I adjusted the Italian seasoning to just shy of 1 Tbsp the second time I prepared. Initially it was too bland.

Coat a large skillet with nonstick cooking spray and heat over medium high heat. Add mushrooms, zucchini and bell pepper. Cook and stir 5-7 minutes. Note: I added another 1/2 tsp salt to veggies with my second try. Tasted much better.

Add garlic to skillet. Cook and stir until veggies have softened and garlic is fragrant, about 2 minutes.

Reduce heat to low. Add peas and seasoned crushed tomatoes. Cook and stir until hot and well mixed, about 3 minutes.

Remove from heat and stir in yogurt.

Add skillet contents to large bowl of spaghetti squash and mix well. Note: Okay here I go again: I do just the opposite, I dump the squash into my large skillet with the veggies and toss. It works for me. But I wanted you to know how it was in the recipe. Last but not least, enjoy!😊