-
1
Preheat the oven to 350F.
-
2
Cut the spaghetti squash in half and remove the seeds and soft strings with a large spoon.
-
3
Place the squash cut side down in a baking pan and bake for 1 hour, or until a fork easily slides into the squash.
-
4
While the squash is in the oven, peel the onion and cut into 1/4-inch pieces.
-
5
Peel and finely chop the garlic or pass it through a garlic press.
-
6
Place the olive oil in a saucepan over medium heat.
-
7
Add the onion and cook, stirring occasionally, for 10 to 12 minutes, or until lightly browned.
-
8
Add the garlic, Italian seasoning, and crushed red pepper and cook, stirring constantly, for 1 minute.
-
9
Add the tomato paste, tomatoes with their juice, water, and sugar and simmer over low heat for 30 minutes.
-
10
Season with salt and pepper.
-
11
When the squash is cooked, take it out of the oven and, holding each of the squash halves with a hot pad, scrape the insides with a fork to remove and separate the squash strands.
-
12
Place some of the spaghetti squash noodles on each of 4 plates and top with the sauce.
-
13
Although spaghetti squash is considered a winter squash, its available year-round.
-
14
When buying it, look for smooth, firm squash without ridges, bumps, or spots.
-
15
It can be stored for several weeks at room temperature and even longer refrigerated.
-
16
On top of all that, 1 cup of spaghetti squash contains only 45 calories, is an excellent source of folic acid, and is high in fiber.
-
17
What more could you ask for?
