1 spaghetti squashVegetable-oil cooking spray 2 cloves garlic, peeled and minced 1 small onion, finely chopped 2 teaspoon olive oil 1 can (28 oz) diced plum tomatoes (or canned Eatwell tomatoes) 3 tablespoons tomato paste 1 teaspoon white wine vinegar 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 tsp red pepper flakes Freshly grated Parmesan cheese
Preheat oven to 375°F. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, sauté garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except the cheese and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with Parmesan cheese.