Spaghetti Squash w/ Pomodoro Sauce

Happy Thursday!  I'm back to posting with a minute to spare.  In the spirit of keeping things short and sweet, here's an easy recipe below for Spaghetti Squash.  Enjoy!

-1 medium-sized spaghetti squash
-2 cans of crushed tomatoes
-1 clove garlic, minced
-1 T. fresh basil, chopped
-1 t. olive oil
-salt, pepper and red pepper flakes to taste.


Preheat oven to 400 degrees Fahrenheit.  Split one spaghetti squash in half and place on sheet or pan that includes a small raised edge - you need this bit of height so that you can pour in a bit of water so the squash doesn't dry out.  Place squash open side down and pour water into pan.  Roast for about 1/2 hour or until soft.  While squash is cooling, take 2 jars of crushed tomatoes and pour into saucepan.  Add 1 clove of minced garlic and chopped basil.  Add 1 t. olive oil, salt, pepper and red pepper flakes to taste.  Let simmer until it thickens.  Once squash has cooled a bit, scoop out and place in bowls, top with sauce and shredded parmesan.  Yum.