Spaghetti Squash Recipes Tomato Sauce

Steps:

• Preheat the oven to 350°F.
• Cut the spaghetti squash in half and remove the seeds and soft strings with a large spoon. Place the squash cut side down in a baking pan and bake for 1 hour, or until a fork easily slides into the squash.
• While the squash is in the oven, peel the onion and cut into 1/4-inch pieces. Peel and finely chop the garlic or pass it through a garlic press. Place the olive oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, for 10 to 12 minutes, or until lightly browned. Add the garlic, Italian seasoning, and crushed red pepper and cook, stirring constantly, for 1 minute. Add the tomato paste, tomatoes with their juice, water, and sugar and simmer over low heat for 30 minutes. Season with salt and pepper.
• When the squash is cooked, take it out of the oven and, holding each of the squash halves with a hot pad, scrape the insides with a fork to remove and separate the squash strands. Place some of the spaghetti squash "noodles" on each of 4 plates and top with the sauce.
• Although spaghetti squash is considered a winter squash, it's available year-round. When buying it, look for smooth, firm squash without ridges, bumps, or spots. It can be stored for several weeks at room temperature and even longer refrigerated. On top of all that, 1 cup of spaghetti squash contains only 45 calories, is an excellent source of folic acid, and is high in fiber. What more could you ask for?