1. Place the squash in a very large pot, add water to cover. Bring to a boil and cook, uncovered for 30-60 minutes, or until easily pierced with a fork. Drain, halve, and set aside until cool enough to handle. 2. Coat a 2 quart saucepan with nonstick spray. Add the onions and saut over medium heat until translucent, about 5 minutes. Add the garlic and saute 1 minute. 3. Add the tomatoes, tomato puree, oregano, and pepper. Simmer for 20 minutes. 4. Discard the seeds from the squash. Using a fork, seperate into spaghetti-like strands. Reheat briefly in a large frying pan. Serve topped with the sauce and sprinkled with the cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
