Spaghetti Squash with Tomato Basil Sauce

1Preheat your oven to 400°F (200°C).

2Cut the spaghetti squash (1 medium) in half lengthwise using a sharp knife. Scoop out the seeds and stringy pulp with a spoon.

3Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon salt (½ teaspoon) and a pinch of black pepper.

4Place the squash halves cut side down on a baking sheet lined with parchment paper or foil.

5Roast in the preheated oven for 40-45 minutes, or until the flesh is tender and easily shredded with a fork.

6While the squash roasts, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat.

7Add the chopped onion and sauté for about 5 minutes until translucent and soft.

8Add the minced garlic (3 cloves) and cook for 1 minute until fragrant, stirring frequently to prevent burning.

9Add the diced tomatoes, 1/4 teaspoon salt (½ teaspoon), 1/8 teaspoon black pepper, and red pepper flakes (¼ teaspoon) if using. Simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens slightly.

10Stir in the chopped fresh basil (¼ cup) and balsamic vinegar (1 teaspoon). Adjust seasoning to taste and remove from heat.

11Once the squash is roasted and cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands, being careful to keep the strands intact.

12Divide the spaghetti squash (1 medium) strands between plates. Spoon the warm tomato basil sauce generously over the top.

13Garnish with fresh basil leaves (¼ cup) and, if desired, sprinkle with grated Parmesan cheese.

14Serve immediately for a fresh, low-calorie meal.