- 1 spaghetti squash (about 1 ½ lbs)
- 2 cloves garlic, peeled and minced
- 1 small onion, finely chopped
- 2 tsp olive oil
- 1 can (28 oz) diced plum tomatoes
- 3 tbsp tomato paste
- 1 tsp white wine vinegar
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- Fresh basil
Preheat oven to 375°F. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, sauté garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with basil.
**I used fresh tomatoes, balsamic vinegar, salt and pepper and topped with parmesan – it was good and the kids liked it too.