IN THE KITCHEN
1 spaghetti squash (about 1-1 1/2 lb.)
Vegetable oil cooking spray
2 cloves garlic, peeled and minced
1 small onion, finely chopped
2 tsp. olive oil
1 can (28 oz.) diced plum tomatoes
2 tbsp. tomato paste
1 tsp. white wine vinegar
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. red pepper flakes
French basil
Directions:
Preheat oven to 375 degrees. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, saute garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with basil.
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