Spaghetti Squash w/Tomato Sauce

Back in the day I used to make Spaghetti Squash totally different,,,,,I would cook in a bath of water,,,and then add butter and brown sugar when done (which is still good) , But I really like this new way I prepared it, The hardest thing about this recipe is cutting the Squash!!,,,Which has a very tough skin, so be sure to use a sharp knife and be very careful cutting!,,,,I also made a quick tomato sauce to top the Squash with, and I served it right out of the shell! This was a big hit with my daughter! Here is what I did, Enjoy!!

 

INGREDIENTS

 

1 Spaghetti Squash

olive oil

salt and pepper

 

 

SAUCE

 

2 T olive oil

2 cloves garlic (minced)

1- 14 1/2 oz can Petite Diced Tomatoes w/juices

3 Basil leaves (finely chopped)

1 T sugar

salt and pepper

 

 

DIRECTIONS

 

Preheat oven to 375 degrees

 

Line a baking sheet with parchment paper, drizzle with olive oil.

Cut squash in half lengthwise and remove seeds with a spoon,

drizzle inside of squash with olive oil and salt and pepper

Place squash flesh side down on baking sheet

and bake for 45 minutes.

 

Meanwhile for sauce

in a small saucepan add olive oil and minced garlic

cook on low for about 30 seconds (do not burn)

add tomatoes (whole can), basil, sugar and salt and pepper

raise heat and bring to a boil stirring

lower heat and simmer 15 - 20 minutes

stirring occasionally

 

 

 

 Once Squash is done turn over and with a fork start at top and drag fork to shred the flesh

add sauce and mix together

Serve and Enjoy!

You can garnish with parmesan cheese if you like!