Spaghetti Squash with Pomodoro Sauce

By joannetlane

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
• Fresh basil

Details

Servings 4

Preparation

Step 1

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.