Strands of spaghetti squash are liberally sprinkled with grated Parmesan cheese and dressed with a light, fresh tomato sauce.
1 medium spaghetti squash (about 2 pounds)
4 tablespoons olive oil
2 garlic cloves, peeled and cut in halves
6 medium tomatoes, peeled, seeded, and chopped
Salt and freshly ground black pepper
1 tablespoon chopped fresh basil
Freshly grated Parmesan cheese
1. Bake, boil, or microwave the spaghetti squash until tender when pierced. (To microwave, prick the shell of the squash in several places to allow steam to escape. Wrap the squash in a double layer of paper towels and cook on high power for 6 to 8 minutes. Turn the squash every 2 minutes to promote even cooking.)
2. Meanwhile, combine the oil and garlic in a large skillet. Stir over low heat until the garlic is golden. Do not allow it to brown. Remove the garlic with a slotted spoon and discard.
3. Blend in the tomatoes and increase the heat. Season with salt and pepper and stir over medium-high heat until the tomatoes soften. Mashing the tomatoes with the back of a fork, continue to cook them until a saucelike consistency is reached. Stir in the basil. Reduce the heat and simmer, uncovered, for 10 minutes.
4. When the squash is cool enough to handle, cut it in half across its width. Scoop out the seeds and fibrous tissue. Using a fork, pull the strands of squash from the caviry, allowing them to fall onto a large serving plate. Immediately sprinkle with Parmesan cheese and pour on the tomato sauce. Serve with additional Parmesan cheese if you wish.