I love this recipe, it’s easy you can make a lot of it, and it’s delicious.

1 Spaghetti Squash
1 Onion (sliced)
1 Green pepper (cored and sliced)
1-2 zuchini, sliced (bite size)
1-2 summer Squash, sliced (bite size)
1-2 cans Diced Tomatoes (I prefer Delmonte)
1 28 oz. can crushed tomatoes (I prefer Pastene)
Mushrooms (optional)
Italian seasonings
salt and pepper
crushed red pepper (optional)
Goat Cheese (optional)

Cook spaghetti squash in microwave for about 10 minutes (stab with a knife before cooking).
Cut squash in half length wise and let cool.
While squash is cooling, spray stock pot with non-stick spray, add the onions, peppers and mushrooms. 
Saute (over medium heat) for about 5 minutes or so and then add the zuchini, summer squash, seasonings and some salt and pepper.  Continue to saute for another 5 minutes or so.  Let the flavors blend, stir occasionally.

Remove the seeds from the Spaghetti squash, then using a fork scrape down the squash, (it will look like spaghetti), and add the squash to the stock pot.  When all squash is in the pot, stir all together. 

Add the diced tomatoes, and tomato sauce and continue stirring.  Taste and add seasonings as needed.
Let simmer, stirring occasionally for at least one hour (I think it’s best if you let it cook for 2 hours).  I usually cook it with a cover on for 1/2 of the cooking time. 

Serve in large bowl with 1 oz of Goat cheese. 

This is great as a side dish, many times I will reheat 1 bowl of it and add some grilled chicken or chicken sausage to it. 
This can be frozen, either in bags or containers-whichever you prefer.