Spaghetti Squash with Tomato Sauce

What is so great about spaghetti squash you wonder? How to cook a spaghetti squash you ask? I will answer these questions for you no problem. Spaghetti squash is so delicious, healthy and a great alternative to a heavy plate of pasta. Now, don’t get me wrong…I love classic spaghetti dish or any pasta for that matter, but if I am looking for something a little lighter, this is a fabulous alternative!

Spaghetti Squash

• 1 squash
• olive oil
• salt & pepper

I have to admit, squash can be kind of a pain to cut and prep, but they are totally worth it in the long run. For the squash get a sharp knife and cut into it lengthwise…oh and go slow. It has a tough exterior so you want to be careful. Once you get it open, if there are seeds, scoop those out, drizzle some olive oil into each halves, then salt & pepper lightly. Bake in a pre-heated oven at 375 for 35-45 minutes or until the squash is soft. Feel free to eat it directly out of the squash with a little parmesan cheese and fresh basil or make a tomato sauce and dish onto a plate like you would traditional spaghetti.

Easy Tomato Sauce

• 1 large can stewed whole tomatoes
• 1 tablespoon olive oil
• 1/2 yellow onion, small dice
• 2 cloves garlic, minced
• 2-3 fresh basil leaves, chopped
• salt + pepper
• fresh parmesan cheese, top the dish with

Heat the oil over medium heat and add the onion (cut side down) and garlic pieces. Cook for a minute or two. Add the can of tomatoes (with the juices) and the basil leaves. Cook over low/medium heat for 30 minutes. Use a wooden spoon or immersion blender to mash up the tomatoes into a sauce. Season with salt and pepper and grate some parmesan cheese on top.