Everyone is always talking about how great spaghetti squash is and I just had to give it another try. I tried making it way back when I first started testing out all of the new veggies I now eat. This one did not make the cut back then. One of the coaches at the gym was eating some and it smelled so good, so I made it the next day. I loved it! I made a homemade spaghetti sauce that a friend had shared with me years ago and some ground beef to mix in with the squash. Delicious. :)
Spaghetti Squash Directions
Cut squash in half, lengthwise. Scoop out seeds and discard (or roast like pumpkin seeds). Place rind side up in baking dish. Bake at 375º for 30 minutes. (Or keep squash whole, pierce with fork several times. Place whole squash in baking dish. Bake at 375º for 1 hour. ) When squash is tender, remove from oven. Separate strands with fork.
6 cloves garlic, minced
1/3 c. olive oil
28 oz. diced tomatoes
1 t. dried basil
1/2 t. salt
1/4 t. pepper
1/2 t. red pepper flakes (or more if you like it spicy)
Saute garlic in olive oil until golden brown. Add rest of ingredients, heat over medium heat until heated through. Serve and enjoy!