Spaghetti Squash Pomodoro

By SusanHannon

So delicious....inspired by Adam's recipe at the Flying Pig.

Ingredients

• 1 spaghetti squash (about 1 - 1/2 lbs.)
• vegetable cooking spray
• 2 cloves garlic, peeled and minced
• 1 small onion, finely chopped
• 2 tblsp. olive oil
• 1 (28 oz.) can diced plum tomatoes
• 3 tblsp. tomato paste
• 1 tsp. white wine vinegar
• 1 tsp. dried oregano
• 3 tblsp. basil, chopped
• 1/2 tsp. red pepper

Preparation

Step 1

1. Preheat oven to 375 degrees. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 mins. or until you can easily pierce shell.

2. While squash bakes, saute garlic and onion in oil over medium heat - 5 mins. Add remaining ingredients except for fresh basil and cook, stirring occasionally for 30 mins. Lower heat if sauce begins to boil.

3. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl.

4. Pour sauce over squash. Mix in basil. Garnish with extra basil.