Spaghetti Squash with Zucchini, Garlic, and Tomato Sauce

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2. 2

   Preheat the oven to 350F.

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   Pierce the skin of the squash in several places with a sharp knife or carving fork.

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   Place the squash on a rimmed baking sheet and bake until tender when pierced with a fork, about 45 minutes.

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   While the squash is baking make the sauce.

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   In a 10-inch saute pan, heat the olive oil over medium heat.

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   Swirl to coat the pan and saute the onion and garlic, stirring frequently, until softened and just beginning to brown, about 4 minutes.

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   Add the tomatoes, adjust the heat so the sauce simmers slowly, and cook for 20 minutes.

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   Add the zucchini and simmer 5 minutes longer.

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    Add the parsley and salt and pepper to taste.

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    Keep warm over very low heat.

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    When the squash is tender, halve lengthwise.

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    Use a fork to scrape the flesh from the skin, and place the squash strands in a serving bowl.

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    Toss with the butter, and season with salt and pepper.

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    When ready to serve, spoon the tomato sauce over the top and sprinkle with the Parmesan cheese.

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    (The squash can be prepared up to 1 day in advance.

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    Refrigerate, covered, and reheat in a 250F oven or in a microwave until hot.

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    The sauce, without the addition of zucchini and parsley, can be made 1 day in advance.

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    Bring to a simmer; then add the zucchini, parsley, salt, and pepper as directed above.)

* Per serving · 4 servings · Values may vary.