Spaghetti Squash with Tomato Sauce
and Toasted Pine Nuts
By The Gourmet Farm Girl
 
1 medium size spaghetti squash
1/4 cup toasted pine nuts
2-3 tablespoons olive oil

3 cloves garlic minced
½ of a small onion chopped
3 cloves garlic minced
1- 24 ounce jar of spaghetti sauce
1 teaspoon dried basil
1 teaspoon dried parsley

1 1/2  cups shredded parmesan cheese

Preheat oven to 350

Wash the squash and cut in half (lengthwise) remove seeds; place cut side down in a large baking dish; add ½ cup water bake for 45-50 minutes till the squash is soft; remove from oven and let cool
Turn off heat and place pine nuts in the oven to toast.
In a deep skillet heat the oil and sauté the minced garlic and onions till fragrant; 2-3 minutes. Add the sauce, basil and parsley; simmer for 15-20 minutes stirring often.
When squash is cool enough to handle, shred with a fork length way on the meat of the squash to create spaghetti like noodles. Pile the spaghetti squash on a plate and top with some parmesan cheese, spoon sauce over the squash and top with more parmesan cheese and pine nuts.
Garnish with fresh basil or parsley

ENJOY!