Spaghetti Squash with Tomato Sauce

I love pasta, but let’s face it, pasta has a lot of calories and I would rather have cake. So instead I substitute veggies for the pasta part and make a sauce from scratch. Here I use spaghetti squash, super easy and tasty.

1 spaghetti squash
1 onion, finely chopped
4 cloves of garlic minced
1 TBSP olive oil
28 oz canned tomatoes
1 cup red wine
2 bay leaves
6 springs fresh thyme
2 springs fresh Rosemary
1 TBSP dried basil
1 tsp red chili pepper flakes
2 sausage, I used rabbit, but pork will work too

Heat oven to 375

Cut squash in half and scoop out seeds. Turn cut side down on a lightly oiled baking pan. Cook for 45 – 60 min until tender (literally stick a fork in it).

Meanwhile, cut up sausage and remove casing, brown in a 3 qt pan. Once brown remove from pan, add oil and onions and garlic. Cook for 5 min until soft, then add tomatoes, wine and herbs. Cook for 30 – 44 min. Purée and add sausage and keep warm on low heat.

When squash is done, use a fork to scrape it into a non metallic bowl. Add sauce.

Serves 4 – 6