Ingredients

The following ingredients have 3 Servings
  • 1 spaghetti squash
  • olive oil and salt
  • 6 plum tomatoes, diced (about 3 cups chopped tomatoes)
  • 2 tablespoons butter, divided
  • 4 cloves garlic, minced
  • 1/2 teaspoon sugar
  • fresh basil and parmesan cheese for serving

Instruction

  • Preheat the oven to 400F. Cut the squash in half and scrape out the seeds like a pumpkin. Place the squash cut side up on a baking sheet. Drizzle with olive oil and sprinkle with salt, then roast for 45 minutes until tender.
  • Meanwhile, make the sauce. Place the tomatoes and one tablespoon of butter in a skillet over medium heat. Cook, stirring, for ten minutes or until the tomatoes have cooked down slightly.
  • Make a well in the center of the tomatoes and add the garlic. Cook for two minutes, stirring a few times, then add the sugar and a few good pinches of salt to the sauce. Stir again and taste; keep adding salt and more sugar if needed until the sauce is very flavorful. Turn the heat off and stir in the second tablespoon of butter right before serving.
  • When the squash is cooked, shred with two forks and remove from the skin, or leave in for presentation/serving purposes.
  • Serve the spaghetti squash topped with the sauce. Garnish with parmesan and fresh basil. Enjoy!