Spaghetti Squash With Tomato Sauce

I finally had a chance to make this after watching Martha Stewart cook up some squash on her show. I pulled her version off the website, minus the turkey meatballs. The combination was great but I'm sure you could play around with the sauce.

Serves 4

For Spaghetti Squash:

• 2 spaghetti squashes (about 2 pounds each), halved lengthwise and seeds removed
• 1 Tbs. extra-virgin olive oil
• salt and freshly ground pepper

For Tomato Sauce:

• 2 Tbs. extra-virgin olive oil
• 4 cloves garlic, finely chopped
• 2 Tbs. tomato paste
• 2 cans (28 ounces each) crushed tomatoes with basil
• 1 tsp. dried oregano
• salt and freshly ground pepper

1. To prepare the spaghetti, preheat oven to 400 degrees. Drizzle cut sides of squashes with oil; season with salt and pepper. Place cut sides up on a baking sheet. Bake until soft to the touch, 1 to 1 1/4 hours.
2. To prepare the sauce, heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring with a wooden spoon, for 1 minute. Add the tomato paste and cook, stirring, for an additional minute. Stir in the tomatoes and oregano; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cook, stirring occasionally, until thickened, about 20 minutes. Keep warm over low heat.
3. When the squashes are cool enough to handle, scrape the flesh of each squash with a fork into strands, and place into a large bowl. Serve topped with meatballs and sauce, and sprinkled with cheese, if desired.

Note: I only bought one squash to feed Shane and I and halfed the rest of the recipe as well and we had plenty for dinner and then some.