BAKED SPAGHETTI SQUASH WITH TOMATO SAUCE ENJOY DAN:

BAKED SPAGHETTI SQUASH WITH TOMATO SAUCE by CHEF DAN:

Serves 4

INGREDIENTS: (PREHEAT OVEN TO 425 F)

1 medium spaghetti squash, cut in half, seeded

3 tablespoons olive oil

1 onion diced

5-6 tomatoes diced, (about 4 cups, save juices)

1/4-cup red wine

kosher salt and freshly ground black pepper to taste

6 fresh basil, torn.

DIRECTIONS: (PRE-HEAT OVEN TO 425 F)

1.   In a prepared baking sheet.

2.   Place spaghetti halves, flesh side down.

3.   Bake for about 50-60 minutes.

4.   Remove and set aside.

5.   Heat oil in a skillet over medium-high heat and when sizzling.

6.   Add the onion and sauté for 4 minutes.

7.    Reduce to medium-heat and add garlic and sauté for 2 minutes.

8.   Add tomatoes and juices, increase heat to medium-high.

9.   Add red wine and cook stirring occasionally until tomatoes begin to break down about 5 minutes.

10  Season with salt and pepper to taste.

11  Reduce heat to low and simmer for 5-7 minutes.

12  Remove heat and cover.

13  When the spaghetti is cool enough to handle.

14   Using a fork to scrape out the flesh from the shell.

15  Add to the tomato sauce.

16  Stir in the basil.

17  And warm through.

ENJOY DAN:                          LAUGHTER IS T HE BEST MEDICINE!!