Ingredients
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
2 tablespoons GOLDEN BLOSSOM HONEY
1 cup dry red wine
1 tablespoon dried oregano
2 teaspoons dried rosemary
1 teaspoon dried basil
salt and pepper to taste
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
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
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
