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

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


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