Scrumptious Spaghetti Squash

Makes 2 servings

A great substitute for pasta, spaghetti squash is incredibly versatile and absolutely delicious! This is one of our new favorite dishes.

ingredients

1 - Spaghetti squash
1 - Can, diced tomatoes (or fresh diced tomatoes)
1/2 - Onion, diced (shallots work nicely, too)
2 - Garlic cloves, minced
1 - TBS butter
3 - TBS fresh herbs chopped, such as thyme, parsley, or sage (dried herbs can be substituted, but just use 1 TBS total)
Olive oil
Parmesan cheese
Salt
Pepper

1
Turn the oven to 375F. Split the squash in half lengthwise, and scrape out the seeds*. Drizzle with olive oil, and season liberally with salt and pepper. Place squash face-up on a foil covered pan, and roast until fork tender, about 45 minutes. When done, remove from oven, and let cool about 15 minutes.
2
While the squash is cooling, melt the butter and 2 TBS olive oil. Add the garlic and onion, and saute until onions are soft and mixture is fragrant, about 5 minutes. Add the tomatoes to heat through. Scrape the squash into the pan using a fork, add the herbs, and season with salt and pepper to taste. Toss to combine, and heat through about 3 minutes.
3
Serve topped with parmesan cheese.
4
*If you like toasted pumpkin seeds, clean the seeds and toss with a little salt. Bake at 350F until medium brown (or throw them in with the squash with about 15 minutes remaining). These are also good as toppers for the squash to add a little crunch!

Source: Stephanie