Squash spaghetti with tomato sauce

Ingredients

• 800 g Spaghetti squash, quartered
• 300 g Canned tomatoes, crushed
• 1 pcs Large onion, finely chopped
• 1 pcs Tomato, diced
• 3 clove Garlic, peeled, minced
• 1 sprig Basil, fresh, chopped
• 1 tbsp Olive oil
• 1 tsp Salt, fresh ground
• 1/2 tsp Pepper, fresh ground

Method

1. Preheat oven to 200°C and line baking tray with parchment paper.
2. Arrange deseeded squash quarters on the baking tray then bake until you can easily pierce the squash, for 40 minutes.
3. Meanwhile, prepare the sauce; heat olive oil in large skillet. Add onion and garlic then cook for 2 minutes then add the chopped tomato.
4. Season with salt and pepper then add canned tomato.
5. Simmer on low heat for 10 minutes.
6. When squash is baked, using fork, scrape thin noodles and serve on a plate.
7. Pour over sauce and garnish with fresh basil.