- 1 small spaghetti squash
- 1 small onion
- 6 to 8 large fresh basil leaves or 1 teaspoon dried crushed leaves
- 2 tablespoons olive oil
- 2 ripe tomatoes, cored and chopped
- Salt and pepper, to taste
- Grated Parmesan cheese
- Heat oven to 350 degrees F.
- Place spaghetti squash on cookie sheet and bake for 1 hour, or until fork pierces skin with relative ease.
- Meanwhile, peel and chop onion.
- Mince basil leaves.
- Heat olive oil in medium-size skillet.
- Add onion and basil, and sauté 5 minutes.
- Add tomatoes and simmer another 10 minutes. Season to taste with salt and pepper.
(The sauce will taste milder when mixed with the squash.) Remove from heat and set
- When squash is tender, remove from oven. Use pot holder or towel to hold hot
squash; cut squash vertically in two. Scoop out seeds and dark yellow pulp; run
fork along inside squash flesh — it will separate into spaghetti-like strands.
Keep working with fork until skin is reached. Repeat with second half.
- Spoon spaghetti squash into skillet with tomato sauce. Toss over moderate heat
briefly to heat through.
- Taste and adjust seasonings, if necessary.
- Sprinkle about 2 tablespoons grated Parmesan cheese on each helping before serving.