Spaghetti Squash with Home Made Tomato Sauce

ho knew a squash could be such a party?  The worst thing about pasta is that you get full before you want to be done eating, right? The pasta sauce is just SO good and the twirling of the spaghetti is too pleasurable to put the fork down.  Well, here is a solution… the vehicle for the sauce is maintained in this dish AND you can still twirl the squash around your fork.  I know, it’s not exactly the same but it is pretty close considering how healthy this meal is!!!  Also, think about how great it is that you have eliminated the jar that your sauce usually comes in, and the box that the pasta is pacakaged in!!

Spaghetti Squash with Home Made Tomato Sauce

1 large spaghetti squash

5 large tomatoes

1 onion

6 garlic cloves

2 tsp dried oregano

1 tsp thyme

4 tsp basil



olive oil

Preheat your oven to 400 degrees. Cut the squash in half, lengthwise, scoop out the seeds and bake upside down on a greased cookie sheet for 30 minutes.

While the squash is cooking, heat a generous amount of olive oil in a pan and add the chopped onions.  Once the onions begin to brown, add the tomatoes (chopped) and the garlic (minced).  Once the tomatoes start to release their moisture add in the seasonings. Turn off the flame once the sauce has started getting saucy :)

After the squash is finished baking scoop out the flesh (which will be stringy and amazing) and add it into the pasta sauce.  Turn on the flame again and heat the yummy sauce with the squash. Salt and pepper the “spaghetti” to taste.

Twirl away!

Serves 2