- 2 tbsp olive oil
- 1 med spaghetti squash
- 3 tbsp butter
- 4 cups tomatoes, diced
- 2/3 cup onion, chopped
- 4 cloves garlic, minced
- 1/4 cup dry red wine
- 1 small clove garlic, finely chopped
- 1/8 tsp ground black pepper
- 3/4 tsp salt (or to taste)
- 2 tbsp fresh chopped basil
- 1/2 cup grated Parmesan cheese
Line a baking pan with foil and oil lightly with olive oil. Heat the oven to 375 F. Cut the spaghetti squash in half lengthwise and scoop out the seeds and any soft fibres. Arrange the squash, cut side down, on the foil-lined pan and bake until tender, 40-50 minutes.
While squash is cooking, heat olive oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until fragrant and starting to soften, 2 to 3 minutes. Reduce heat to medium. Add garlic and continue cooking until golden, about 2 minutes. Add tomatoes and their juices. Increase heat to medium-high. Add wine and cook, stirring occasionally, until the tomatoes begin to break down, 4 to 5 minutes. Stir in pepper and salt. Reduce heat to low and simmer for 5 minutes. Remove from heat and cover.
When the squash is cool enough to handle, use a fork to scrape the flesh from the shell & toss in a bowl with butter.
To serve, put squash on a plate, pour tomato sauce on top and garnish with basil & a sprinkle of Parmesan cheese.