Spaghetti Squash with Fresh Garlic Tomato Sauce

Fall is upon us! This cooler than average weather has gotten me in the mood for sweet potatoes, fall squash, and everything pumpkin. Mmmmm! Tonight, I made this delicious spaghetti squash with a fresh garlic and tomato sauce. Try this for a low-carb, ultra healthy side or main dish with meat!


Spaghetti Squash with Fresh Garlic Tomato Sauce
serves 4 side dishes, 2 main dishes

Ingredients:

1 large spaghetti squash
1 quart canned/stewed tomatoes
6 cloves fresh garlic (the fresh garlic is important, as it adds more flavor)
Olive oil
Salt, pepper, garlic powder


Preparation:

Preheat oven to 450F. Wash and cut the spaghetti squash in half. Scoop out the seeds. Drizzle with olive oil and thoroughly coat with salt, pepper, and garlic powder. Line a baking sheet with foil and place the squash open-side down on the sheet. Bake for 40 minutes, or until tender on the inside. The outside may still be a little hard.

While the squash is baking, pour the stewed tomatoes in a pot on medium heat. Mince and add garlic (this dish is relatively garlic-y, so if you don't like it that much, add less). Salt and pepper to taste. Cook on medium heat for 5 minutes, and then turn to low until squash has finished baking.

When the squash is done, take a fork and carefully "string" the fibers of the squash into a dish.

Spoon tomato sauce onto individual servings of squash.

I didn't even remember to take the final picture before I began digging in!! ;)