Spaghetti Squash with Marinara

As part of an awesome Sunday night feast I roasted a spaghetti squash and made a simple homemade marinara sauce to put on the squash.  I love this time of year for produce because Fall has some of the best goods for sure!  Apparently the Portland weather has changed it's mind once again though because today it is super sunny and warm outside which is not common Fall weather, not that I'm complaining.  I am ready for the leaves to change color and the harvest moon.  On to the recipe.

Serves 6 (as side dish)

The Ingredients
1 large spaghetti squash
2 (14.5oz) cans diced tomatoes
1 tablespoon fresh basil, chopped
1/4 cup olive oil
3 cloves garlic, pressed
1 tablespoon white balsamic vinegar
1/4 teaspoon cayenne pepper
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon white sugar

The Process
1.  Turn oven to 375 degrees and poke squash all over with fork (otherwise it can explode).  Put squash in oven when hot enough and cook for an hour.

2.  In a medium saucepan heat olive oil over medium heat and then add garlic and make sure not to burn, cook and stir for 1 minute.

3.  Then add to saucepan tomatoes, tomato paste, basil, vinegar, cayenne, pepper, salt, and sugar and bring to a boil.

4.  After the sauce boils turn down to a simmer and simmer for 30 minutes.

5.  Serve marinara sauce over scooped out squash.