Spaghetti Squash Marinara

1 medium spaghetti squash

1 28 oz can plum tomatoes
2 cloves garlic, minced
1/2 medium onion, chopped
2 T olive oil
1 T basil
1 T oregano
salt and pepper to taste

Grated Parmesan for garnish
Optional – toasted pine nuts

For sauce, heat oil over medium heat and saute onions and garlic for a few minutes till slightly translucent. Add tomatoes, basil, and oregan. When the mixture is hot, break the tomatoes up with a wooden spoon and turn temperature on low. Saute for 15 minutes or so till flavors blend.

For squash, cut it in half. Bake with the rind facing up about 30-45 minutes int he oven, and let it stand a little to slightly cool, then use a fork to shred out the spaghetti squash strands.

If you’re using pine nuts, heat a little oil or a pat of butter in a pan over medium. Toss nuts in this till they just start to brown. Watch them – they go fast, then dump out and put aside till ready to serve.

Top with hot sauce, optionally toasted pine nuts, and parmesan. Great vegetarian meal for fall!