Spaghetti Squash With Sundried Tomatoes And Garlic

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   1) Preheat oven to 350 degrees.

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   2) Carefully cut squash in half lengthwise. Using a large spoon, scoop out seeds and discard. Place halved squash cut side down on a foil-lined cookie sheet with sides. Place in the oven and pour water into the pan.

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   3) Bake for 45 minutes. The squash should be soft to the touch. Remove from the oven and place on a cooling rack. Carefully flip the squash over and allow to cool enough to handle. Using a fork, remove spaghetti-like flesh from the outer shell and place into a medium-sized bowl. Set aside.

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   4) Heat a medium-sized nonstick pan or cast iron skillet over medium heat. Add olive oil to the pan, add onions; cook until translucent. Add garlic, sun dried tomatoes, and red pepper flakes; saute for one minute. Add cooked squash, parsley and salt; heat through. Taste, adjust seasoning if necessary.

* Per serving · 4 servings · Values may vary.

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