From Betty Crocker's New Cookbook. Even Justin the squash-hater likes this dish!
1 spagghetti squash (about 1 1/2 pounds)1 medium onion, chopped
1 small green pepper, chopped
1 parge clove garlic, finely chopped
2 Tbsp olive oil
4 medium tomatoes, chopped
1/2 tsp salt
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp fennel seed (never actually added this-- I'm not a big fan)
1/8 tsp pepper
2 Tbsp margarine or butter
1/4 cup parmesan cheese
Place spaghetti squash (whole) in 375 degree oven for about 45 minutes.
Meanwhile, cook onion, green pepper, and garlic in olive oil over medium heat for about 5 minutes, stirring occasionally, until onion is tender. Stir in tomatoes, salt, oregano, basil, fennel, and pepper. Simmer uncovered, stirring occasionaly, for about 5 minutes.
When squash is done (you can easily pierce it with a paring knife), cut it in half lengthwise, remove the seeds and fibrous strings. Then use two forks to seperate the squash strands. I like to leave them in the squash shell and serve it this way. Toss strands with margarine and cheese. Spoon tomato mixture over the top. Maybe add a little extra parmesan and salt and pepper for looks!
