- 1 small spaghetti squash
- 1 small onion
- 6 to 8 large fresh basil leaves or
- 1 teaspoon dried crushed leaves
- 2 tablespoons olive oil
- 2 ripe tomatoes, cored and chopped
- Salt and pepper, to taste
- Grated Parmesan cheese
Preheat oven to 350 degrees F. Place spaghetti squash on cookie sheet and bake in oven 1 hour, or until fork pierces skin with relative ease.
Meanwhile, peel and chop onion. Mince basil leaves. Heat olive oil in medium-size skillet. Add onion and basil, and sauté 5 minutes.
Add tomatoes and simmer another 10 minutes. Season to taste with salt and pepper. (The sauce will taste milder when mixed with the squash.) Remove from heat and set aside.
When squash is tender, remove from oven. Use pot holder or towel to hold hot squash; cut squash vertically in two. Scoop out seeds and dark yellow pulp; run fork along inside squash flesh - it will separate into spaghetti-like strands. Keep working with fork until skin is reached. Repeat with second half.
Spoon spaghetti squash into skillet with tomato sauce. Toss over moderate heat briefly to heat through. Taste and adjust seasonings, if necessary.
Sprinkle about 2 tablespoons grated Parmesan cheese on each helping before serving.