Spaghetti Squash with Tomato Sauce

A great alternative to pasta!


1 medium spaghetti squash
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 cup dry red wine
1 tablespoon dried oregano
2 teaspoons dried rosemary
1 teaspoon dried basil
salt and pepper to taste


Cut squash in half lengthwise. Remove seeds. In microwave safe baking dish, microwave face down in 1/2 cup water, covered for 20 to 30 minutes (microwave times vary) until squash is tender. Or bake squash for 45-60 minutes at 375° until tender. Using a fork, separate flesh into spaghetti like strands.

Meanwhile, place olive oil in large saucepan. Saute onion over medium high heat for 2 minutes. Add garlic and continue cooking for 2 minutes. Add remaining ingredients and stir well. Bring to a boil, reduce heat to low and simmer for 30 minutes, stirring occasionally. Serve over squash.

Serves: 4

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