Spaghetti Squash with Simple Tomato Sauce

This is DANG GOOD!!!!! Found in Today's Parent

2 large spaghetti squash
2 tbs olive oil
2-3 cloves garlic, finely chopped
1/2 tsp red pepper flakes
2 can plum tomatoes
1 tsp dried oregano
1 tsp dried basil leaves
1/2 tsp salt
1/2 tsp pepper
2 tsp balsamic vinegar
1 cup freshly grated parmesan cheese

Preheat oven to 400. Line baking sheet with aluminum foil. Cut squash in half lengthwise. scoop out the seeds and discard. Rub squash all over with olive oil. Place cut-side down on baking sheet. Bake until fully cooked and flesh pulls away from skin - about 45 min. Using a fork, pull strands of the squash out of the shell and into a bowl, add a generous amount of salt and pepper. Discard shell.

Prepare sauce while your squash is baking.  Heat oil on pan, add garlic and pepper flakes, and cook for 2 min. Add tomatoes (leaving them whole until later will reduce bitterness from seeds), oregano, basil, salt and pepper. Bring to a boil, then reduce heat to medium and simmer for 20 min (stirring often). Break up tomatoes with potato masher and continue to simmer for 10 min or until slightly thickened. Add balsamic vinegar, continue to cook 2-3 min.

Place squash in large serving bowl and ladle sauce overtop. Sprinkle with parmesan.

Makes 6 - 8 servings.