Spaghetti Squash with Tomato Sauce

My oldest son loves spaghetti squash. He is the reason I'm growing it for the first time in our garden this year. He asks for it all the time. So I decided to try something new with it. I love this tomato mixture from the Chicken Parmigiana recipe I posted a while ago. So I decided to make just the sauce and put it on top of spaghetti squash. It was to die for! So extremely tasty! And yes ever since I made it this way he has asked for it even more. :] I hope you like it as much as we and He did.

Spaghetti Squash with Tomato Sauce

Ingredients

1 medium size spaghetti squash

1/2 medium onion, copped

2 cloves garlic, minced

2 tablespoons butter (ICBINB spray)

2 cans garlic and onion diced tomatoes, undrained

2 teaspoons evaporated cane juice

1/8 teaspoon salt

3 to 4 tablespoons dried basil leaves

1/2 cup Parmesan cheese

1/2 cup shredded cheddar cheese

Directions

Preheat oven to 400*F. Cut spaghetti squash in half length wise and remove seeds. Place round side up on a parchment lined cookie sheet and bake for 30 minutes or until a fork can go easily into squash.

While squash is cooking, make sauce. In a medium sauce pan cook onion and garlic in butter until onion is tender. Carefully stir in the undrained tomatoes, evaporated cane juice, salt, and pepper. Bring to boil, then reduce heat, and add dried basil. Simmer, uncovered for 10 minutes or until desired consistency, stirring occasionally. Then add Parmesan cheese and cook until cheese is well incorporated into sauce.

When squash is finished cooking remove from oven. While using a oven mitt, take a fork and scrap out the inside of the squash. Put some on plate, top sauce, top sauce with cheddar cheese and enjoy!