Spaghetti Squash with Pomodoro Sauce
1 spaghetti squash (about 1 1/2 lbs)
Vegetable oil cooking spray
2 cloves garlic, peeled and minced
1 small onion, finely chopped
2 tsp. olive oil
1 can 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
Parmesan or Asiago Cheese
A few links of sausage (optional)
Method of Preparation:
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 the sheet and bake for 35 minutes or until you can easily pierce shell.
2. While squash bakes, saut garlic and onion in oil over medium heat for about 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally for 30 minutes. Lower heat if sauce is boiling.
3. Remove squash from oven and scrape crosswise to pull strands from shell. Place on plates and cover with sauce. Garnish with basil and shredded cheese.