Spaghetti Squash w/tomatoes and Parmesan cheese sauce

Spaghetti Squash w/tomatoes and Parmesan cheese sauce

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 big pinches of Italian seasonings (I used pizza blend as I had that on hand)
1 can Hunts whole tomatoes with basil, or another brand containing Italian seasonings, put in blender or food processor until as fine as you like
One half cup grated Parmesan cheese

Preheat oven to 375 degrees F (175 degrees C). Lightly grease a baking sheet or use foil and spray with oil.

Cut the spaghetti squash in half, remove pulp and seeds at this point. Place cut sides down on the sprayed baking sheet, and pierce with a sharp knife blade or fork many times. Bake 40 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, seasonings, and Parmesan cheese, and cook 30 minutes or more, as the tomatoes are raw.

Use a fork to scoop the stringy pulp from the squash, and add to the tomato mixture. Toss. You can serve the spaghetti squash with Parmesan or substitute feta cheese. Serve warm. Very low carb and heart healthy too if you use low sodium tomatoes.