We really enjoy this as a side dish to a simple entree like baked chicken or fish. It's colorful, good for you, and quite tasty. (It's also low-carb for those of you who care about that.) If you've never had spaghetti squash, you should know that the pulp of this squash looks like spaghetti noodles once it's cooked (unlike the sweet potato consistency of other hard squashes like butternut or acorn). I like to double the sauce because there never seems to be quite enough.
Recipe from Better Homes and Gardens New Cookbook, 11th edition
1 medium spaghetti squash (2 1/2 to 3 pounds)
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon cooking oil
1 16-ounce can tomatoes, cut up (or 1 can diced tomatoes)
1 teaspoon dried Italian seasoning, crushed
1/8 teaspoon fennel seed, crushed (optional)
grated Parmesan cheese (optional--for top)
1. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish. Using a fork, prick the skin all over. Bake in a 350 degree oven for 30 to 40 minutes or until tender.
2. Meanwhile, for sauce, cook onion and garlic in hot oil until onion is tender. Stir in the undrained tomatoes, Italian seasoning, fennel seed (if desired), and 1/4 teaspoon each salt and pepper. Bring to boiling. Reduce heat; simmer, uncovered, 10 to 15 minutes or to desired consistency, stirring often.
3. To serve, remove the squash pulp from shell with a fork (it will come out in strings that look like spaghetti noodles!). Spoon sauce over squash. If desired, sprinkle with grated Parmesan cheese.
Makes 6 servings.
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