Here, we have tossed the squash with a simple fresh tomato sauce.
Jazz up the sauce with crushed red pepper flakes, Kalamata olives and/or capers, if you like.
Place spaghetti squash halves, cut-side down, on the prepared baking sheet.
Bake until the squash is tender when pierced with a knife, 40 to 50 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat.
Add onion and cook, stirring often, until fragrant and starting to soften, 2 to 3 minutes.
Reduce heat to medium.
Add garlic and continue cooking until golden, about 2 minutes.
Add tomatoes and their juices.
Increase heat to medium-high.
Stir in pepper and salt.
Reduce heat to low and simmer for 5 minutes.
Remove from heat and cover.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
