- 1 small spaghetti squash (about 2 lbs.)
- 2 lbs. vine-ripe tomatoes (small beefsteak, Early Girl or plum varieties)
- 1 Tbsp. extra virgin olive oil
- 1/2 cup finely chopped onion
2 garlic cloves, finely chopped
- Pinch of dried red pepper flakes
- 1/2 tsp. salt
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- Freshly ground black pepper
Preheat oven to 375 degrees. Pierce squash in half dozen places with a thin knife. Bake squash on a piece of foil in oven until it yields slightly when firmly pressed, about 50-60 minutes.
Dice tomatoes. If preferred, you can peel and or seed them using a swivel-bladed vegetable peeler with serrated blade.
Heat oil in medium skillet over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Mix in garlic and cook another 2 minutes, stirring constantly. Add tomatoes, red pepper flakes, salt, basil and oregano. Cook, stirring until tomatoes are tender (but still hold their shape), about 5 minutes. Season to taste with black pepper.
Halve the baked squash horizontally. Scrape out and discard the seeds. Using a fork, scrape out the squash in strands. Divide four cups of the squash among four deep pasta bowls. Spoon one-fourth of the sauce over the squash in each bowl. Serve immediately.
Nutrition Information: 140 calories, 5 g. total fat (less than 1 g. saturated fat), 25 g. carbohydrate, 4 g. protein, 6 g. dietary fiber, 347 mg. sodium.
Modified from The American Institute for Cancer Research