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1
Preheat oven to 350 degrees F. Spray a large rimmed baking sheet with non-stick cooking spray.
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2
Place the squash, flesh side down, on the baking sheet and bake for 25-30 minutes*, until the skin can be easily pierced with a fork.
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3
Remove from the oven and set aside to cool.
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4
While the squash bakes, heat 2 tablespoons of olive oil over medium heat and saute garlic and onion until fragrant.
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5
Add the tomato paste and stir until the paste is incorporated.
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6
Deglaze the pan by adding the red wine and stir in the chili powder if desired.
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7
Add the grape tomatoes, basil, red pepper flakes and rosemary, and cook on very low heat, covered, for about 20 minutes.
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8
The tomatoes will break down and add to the sauce.
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9
When the squash is cool enough to handle, use a fork to scrape the flesh and create the strands of flesh.
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10
Add the strands to the sauce mixture and toss to combine.
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11
Add in the remaining olive oil.
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12
Garnish with freshly grated parmesan cheese.
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13
Cassies Notes: To make the squash a bit easier to halve, stick the whole squash in the microwave for about 2-3 minutes to soften the skin.
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14
* Alternatively, bake the squash whole in the oven at 375 degrees F for one hour until the skin can be easily pierced with a fork.
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15
Remove from the oven and allow the squash to cool.
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16
Then cut it in half, remove the seeds and then use a fork to scrape out the strands of flesh, as instructed above.
