Italian Style Spaghetti Squash

By corvettemary

Ingredients

• 1 lb. spaghetti squash, leave whole
• 1/4 C. extra virgin olive oil & more for drizzling
• 2 cloves fresh garlic, minced
• 1/2 medium red onion, diced small
• 1 medium zucchini, diced medium
• 3 medium tomatoes, diced large
• 1 t. kosher or sea salt
• 1/4 C. Parmesan cheese, grated
• 6 fresh Basil leaves
• pinch red pepper flakes

Preparation

Step 1

Preheat oven to 375.
Pierce squash with fork. Place squash in shallow baking dish & bake for 1 hour. After cooked, cut in half, scoop out seeds. With a fork scrpe the squash strands into a large bowl.

In a large skillet add olive oil, garlic & onions. Cook for about 3 minutes. Add zucchini & cook 4-5 minutes. Add tomatoes, salt, pepper, fresh basil & gently simmer for 10 minutes. Add spaghetti squash to pan with sauce & mix together. Drizzle with more olive oil, adjust seasoning & sprinkle with Parmesan cheese.