Roasted Spaghetti Squash with Tomato Basil Sauce

Ingredients:

• 1.5lb spaghetti squash
• 1 onion
• 3 roma tomatoes
• 2 garlic cloves
• Fresh basil
• 1 tablespoon of oil
• Salt to taste

How to prepare, step-by-step:

1. Prepare ingredients: if you squash is bigger or smaller you may need to adjust roasting time:

   

2. Slice spaghetti squash in half and remove seeds with a tablespoon:

   

3. Arrange halves of squash in a baking pan sliced side down and put into oven preheated to 350F for 45 mins to an hour (until pulp can be easily scooped out):

   

4. While squash is cooking, let’s make the sauce. Warm up saucepan with a tablespoon of oil over moderate heat; peel and grate onion on big slots of grater, add it to warmed up saucepan and fry for about 5 mins, stir occasionally:

   

5. Peel and chop garlics, add to the pan:

   

6. Blanch and deseed tomatoes (see here step-by-step instructions):

   

7. Chop them in blender, add to the saucepan, mix and let simmer onions, garlic and tomatoes together for 12-15 mins:

   

8. Then remove sauce from the burner, salt a bit more than you would usually do (you need to compensate for unsalted squash), and let it cool down:

   

9. And add chopped basil:

   

10. Remove roasted spaghetti squash from the oven and let it cool down enough for you to safely scoop pulp out without burning yourself, use fork to do so:

    

    Repeat for both squash halves, arrange pulp in a mixing bowl:

    

11. Pour prepared sauce in:

    

12. And mix:

    

13. Serve spaghetti squash with tomato basil sauce as a side dish or eat alone as a meat free main course: