3 lb
(1.5kg) spaghetti squash
1 tbsp
olive oil
1 small
onion finely chopped
1 garlic
clove crushed
4 large
ripe tomatoes, peeled and seeded
1 small
green pepper, cored and seeded
2 tbsp
chopped fresh basil or 1 tsp dried basil
½ tsp
leaf oregano
¼ tsp
thyme
Pinch of
slat and pepper
1 tsp
granulated sugar
Parmesan
cheese
To
cook squash: Cut
lengthwise in half – place cut side down in casserole with about 1 c. water.
Bake covered 25-30 min until tender when pierced with a fork. (Alternate is to
cook it in microwave as above for 8-10 min. Let stand, covered for 5 min.
Meanwhile,
prepare sauce by heating oil in wide frying pan over med. Heat. Add onion and
garlic and sauté for 5 min. or until onion is soft.
Chop
tomatoes and pepper and add to onion mixture.
Add
seasonings and sugar. Simmer gently over med. Heat for 8-10 min until sauce
thickened slightly.
As soon
as squash is cooked, cut in half if necessary and discard seeds. Using a fork,
scrape interior of squash. Spoon onto large platter.
Top with
fresh tomatoe sauce then sprinkle with cheese.
