Spaghetti Squash

I think this is one of my favorite squash.  The great thing about this recipe is it's totally vegan and gluten free.  

Preheat Oven to 350.  Lightly spray baking sheet with olive oil.  Cut squash down the middle, scrape out seeds, and place the squash cut side down on the baking sheet.  Bake 30 min or until soft.  Let cool and scrape out insides with a fork.

Meanwhile, over med-low heat saute 1 chopped onion in a bit of olive oil.  Add 1 clove of minced garlic. Stir in 1 1/2 cups chopped tomatoes.  (You can use fresh or canned.  I used fire-roasted canned tomatoes for this recipe).

Add the squash that has been scraped from the rind to the saute pan.  Toss with the sauteed veggies.  Add a handful of chopped spinach.  Salt and pepper to taste.  You can also throw in some fresh basil.

This recipe is yummy and really versatile.

*Oh, and those seeds you scooped out...don't throw them away.  Lay them out to dry and save them for next year's garden.