• 1 small spaghetti squash
• 1 small onion, chopped
• 1 teaspoon basil
• 1 tablespoon olive or vegetable oil
• 2 tomatoes, chopped

1. Preheat oven to 350°F. Pierce squash in several places with fork. Place on baking sheet. Bake for 1 hour or until fork tender.
2. Sauté onion and basil in olive oil in medium skillet for 5 minutes.
3. Add tomatoes. Cook for 10 minutes, stirring frequently. Simmer while preparing squash.
4. Cut squash lengthwise, discarding seeds. Remove strands to skillet with fork. Cook until heated through, tossing gently.
5. Note: This recipe can also be prepared in the microwave. To make the squash: Cut squash in half lengthwise, discarding seeds. Place on dish cut side down. Cover. Microwave on HIGH 8-10 minutes. Let stand several minutes. With fork, remove strands of spaghetti squash. The dish can be served in the squash shell. To make the sauce: Sauté onion and basil with olive oil 2 minutes. Add tomatoes, microwave on HIGH 2½-3 minutes, stirring once.

From Flavors of Fiesta by University of Illinois Extension