Nope, this is not pasta! I love spaghetti squash and this was a really easy, healthy week night dinner. You can add pretty much any vegetable to the mix, but we just happened to have all of the ingredients in our kitchen (that never happens!). The sauce is really great by itself and would definitely work with regular 'ol pasta too.
Ingredients
1 spaghetti squash (about 1 1/2 lb)
Vegetable-oil cooking spray
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
Directions
Preheat oven to 375°F. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray. Lay squash on sheet, flesh side down. Bake for about 45 minutes or until you can easily pierce shell with fork. In the meantime, saute the garlic and onion in oil over medium heat for 5 minutes. Add the remaining ingredients and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape with a fork to pull strands from shell. Transfer to plates and spoon sauce over squash. Top with fresh grated parm.
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