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Preheat oven to 400* Place squash on baking sheet and bake 1 hour, or until squash is soft to touch. Cool for 10 minutes. Meanwhile, in frying pan, heat oil on medium heat. Add onions and garlic and saute until onions soften slightly, about 2 mins. Add tomatoes, basil, oregano, salt and pepper. Bring to boil, turn heat to low and simmer, covered 30 mins. Slice squash in half, and remove seeds. With fork, pull out strands of the flesh. To serve, place squash strands on plate and top with tomato sauce. Sprinkle with parmesan cheese. Serves 4 [From Lucy Wavermans Seasonal Canadian Cookbook] Posted to Recipe Archive - 24 November 96 Date: Sun, 24 Nov 96 7:21:04 EST submitted by: firstname.lastname@example.org
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badbrad130 2 years agoYou need to be a squash lover to get the most out of this recipe. I'm not the best cook, but it takes a bit of time to make and in the end I'd rather eat real spaghetti instead of a squash substitute.