Spaghetti Squash Stew with Turnips and Snow Peas

Ingredients

• 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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