Yield: 6 servings Prep: 20 minutes  Bake: 30 minutes Cook: 15 minutes

We get a winter share of veggies from our local farm. In my basket I received a spaghetti squash. I decided to dig into my cookbooks to see if I could find something everyone would eat without the usual grumbles. I was pleasantly surprised. This is a great side dish to accompany meat or have alone.

1 medium spaghetti squash (2 ½ to 3 pounds)
¼ cup chopped onion
2 cloves garlic, minced
1 Tablespoon cooking oil
1 16-ounce can tomatoes cut up
1 teaspoon dried Italian seasoning, crushed
Grated Parmesan cheese

1. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish. Using a fork, prick the skin all over.  Bake in a 350 degree oven for 30 to 40 minutes or till tender. 

2.  Meanwhile, for sauce, cook onion and garlic in hot oil till onion is tender. Stir in the undrained tomatoes, Italian seasoning and ¼ teaspoon each salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10 to 15 minutes or to desired consistency, stirring often.

3.  To serve, remove the squash pulp from shell. Stir the squash in with the sauce. Sprinkle with Parmesan cheese.

1 serving=
3g fat
13g carbs
1g protein
3g fiber

Inspired from Better Holmes and Gardens New Cook Book page 497