Recipe: Spaghetti Squash with Fresh Tomatoes and Parmesan

Spaghetti Squash with Fresh Tomatoes and Parmesan
Rec.food.recipe/Silkia 1995

1 large spaghetti squash
4 Tbls. unsalted butter
3 Cups coarsely chopped ripe plum tomatoes
1 clove garlic crushed through a press
Salt to taste
1/4 Cup grated parmesan cheese
2 Tbls. chopped fresh parsley:

Heat oven to 375

Place spaghetti squash on baking sheet and pierce deeply 5 or 6times with long tined fork. Bake until squash tests tender when pierced with a skewer, about 45 minutes. Turn once during cooking.

Meanwhile heat 2 Tbls. butter in medium skillet over low heat. Add onion and cook until soft.

Stir in tomatoes, cooking until thickened [15 to 20 minutes]. Stir in garlic cook one minute.

Let squash cool briefly. Wearing oven mitts cut squash in half. Remove seeds, and then pull strands into large bowl with fork. Dot remaining butter, and sprinkle with parmesan and parsley.

Divide squash among serving bowls and spoon tomato sauce over the top.