2 teaspoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 tablespoons white wine vinegar
1 pound spaghetti squash
1 pound bacon
1 pound Swiss cheese
1 pound sliced fresh mushrooms
1 cup spaghetti sauce
2 tablespoons dried minced onion
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 (10 ounce) cans tomato sauce
1 (10.75 ounce) can condensed cream of mushroom soup
1 (3.5 ounce) package instant dry potato flakes
In a large saucepan, heat oil and vegetable oil over medium heat. Saute the onion and garlic in vegetable oil for about 15 minutes, stirring frequently.
Stir in vinegar, wine and onion. Bring to a boil over medium heat. Bring to a boil, stirring often, and reduce heat. Cover and simmer for 12 minutes.
Stir mushrooms into the mixture and cook about 10 minutes, stirring constantly. Stir in bacon and saute for about 5 minutes.
Add cheese and mushrooms to the saucepan and heat gently. Season with salt and pepper, and cook for about 5 minutes.
Return mixture to a boil, stirring constantly, and cover. Simmer, stirring occasionally, covered for about 20 minutes.
Strain over medium heat into a mixing bowl. Stir in tomato sauce and cream of mushroom soup. Transfer over medium heat. Stirring constantly, bring to a boil. Gently mix in tomato mixture. Return to a large heat.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir into spaghetti. Heat through. Serve with tomato sauce.