It tastes just as beautiful as it looks! For the tomato sauce, cooking the onions before the rest of the ingredients builds a wonderful caramelized flavor in the sauce while the garlic, basil, and oregano tie it all together. This recipe is a great festive way to enhance your spaghetti squash!
[recipe servings=2-4 time=1 Hour 5 Minutes difficulty=Easy]
[recipe-ingredients]
1 Large Spaghetti Squash
1 Tablespoon Olive Oil
1 Yellow Onion, Sliced Thinly
2 Garlic Cloves, Minced
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
1 28-Ounce Can Crushed Tomatoes
1 Teaspoon Salt, To Taste
1 Cup Grated Parmesan Cheese
Fresh Basil, Minced
[/recipe-ingredients]
[recipe-directions]
- Preheat
the oven to 425°F. Line a baking sheet with parchment paper. - Cut
the spaghetti squash in half and scoop out the seeds. Place the squash
cut-side down on the prepared baking sheet. Roast until tender when poked
with a fork, 40 to 50 minutes. - While
the squash is roasting, heat the olive oil in a medium saucepan over
medium-high heat until shimmering. Add the onion and cook until
translucent, 5 to 8 minutes. Add in the garlic, oregano, and basil and
cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and
bring to a simmer. Reduce the heat to low and simmer for 10 minutes, until
slightly thickened, stirring occasionally. Season with salt. - When
the squash is done roasting, remove it from the oven and flip it cut-side
up. Sprinkle with salt and pepper. Fill each squash with tomato sauce and
top with cheese. - Roast
for another 10 minutes, until the cheese is melted and bubbly. Garnish
with basil.
[/recipe-directions]
[/recipe]


