Ingredients:

  • 1 medium spaghetti squash (about 2–3 pounds or 900–1350 grams)
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes (optional)
  • 1 can (14 ounces or 400 grams) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon balsamic vinegar
  • Grated Parmesan cheese, to taste (optional)
  • Fresh basil leaves, for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy insides with a spoon.
  2. Drizzle the inside of the squash halves with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for 30-40 minutes until tender.
  3. In a saucepan, heat a drizzle of olive oil over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant (about 1 minute). Stir in crushed tomatoes, oregano, basil, and balsamic vinegar. Simmer for 10-15 minutes to allow flavors to merge.
  4. Once the squash is cooked, flip it cut-side up and use a fork to scrape the insides, creating spaghetti-like strands. Top with the prepared sauce and finish with grated Parmesan and fresh basil if desired.