Baked Spaghetti Squash

Spaghetti squash is easy to cook and fun to serve. It's a healthy choice that can be served in place of pasta along with a spaghetti and meat sauce. We enjoy it as simple meal or side dish by sauteing a little garlic and red onion in butter, adding a diced Roma tomato, fresh basil and a sprinkle of fresh Parmesan.

• 1 spaghetti squash
• olive oil
• 2 teaspoons Italian spice
• scant 1/2 cup butter
• 1 small garlic clove, minced
• 2 tablespoons red onion, minced
• 2 Roma tomato, chopped into small pieces
• 2 tablespoons fresh basil, chopped fine
• salt and pepper
• 1/4 cup shredded Parmesan cheese

1. Wash squash and cut in half length wise. 
2. Scoop out seeds and discard.
3. Brush inside of squash with olive oil and sprinkle each side with 1 tsp Italian spice.
4. Grease a baking sheet with a small amount of olive oil and lay squash cut side down onto baking sheet.
5. Bake in 400º oven for 40-45 minutes or until soft when poked with a sharp knife.
6. In a small pan melt butter (but do not brown). Add onion and garlic and saute until onion is translucent.
7. Remove from heat and add chopped tomatos and basil. Add a light sprinkle of salt and pepper.
8. Place baked spaghetti squash onto a serving tray and using a fork pull at the edges creating the spaghetti strands.
9. You can scoop it into a serving bowl or use it's natural bowl. 
10. Divide butter tomato sauce between each side.
11. Sprinkle with cheese and bake for another 8-10 minutes to melt cheese. 

Baked squash before shredding.

Pulling with a fork to create the strands of spaghetti.