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]
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
the oven to 425°F. Line a baking sheet with parchment paper.
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.
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.
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.
for another 10 minutes, until the cheese is melted and bubbly. Garnish