Garden Harvest Spaghetti Squash

Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 375° until squash is easily pierced with a fork, 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender., Meanwhile, in a Dutch oven, saute red pepper, onion, zucchini, mushrooms, leek and carrots in oil until tender. Add garlic; cook 1 minute longer. Add the stewed tomatoes, tomato paste, V8 juice, pepper and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in spinach and herbs; heat through., When squash is cool enough to handle, use a fork to separate strands. Serve with sauce; sprinkle with cheese.