Ingredients:

  • 1 medium (approx 3 lbs / 1.3 kg) spaghetti squash
  • 2 tbsp (30ml) extra-virgin olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 2 tbsp (30ml) extra-virgin olive oil
  • 3 cloves (15g) garlic, minced
  • 1/2 medium (70g) yellow onion, finely diced
  • 28 oz (794g) crushed tomatoes
  • 1 tsp (5g) dried oregano
  • 1/4 cup (15g) fresh basil leaves, torn
  • 1 tsp (5g) granulated sugar
  • salt to taste
  • pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice the squash in half lengthwise and scoop out the seeds.
  2. Brush the interior flesh with olive oil and sprinkle with salt and pepper.
  3. Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for 35–45 minutes until the skin is easily pierced with a fork.
  4. Heat olive oil in a saucepan over medium heat. Sauté onions until translucent, then add garlic for 1 minute until fragrant.
  5. Stir in crushed tomatoes, oregano, and sugar. Simmer on low for 20 minutes, stirring occasionally, until the sauce thickens.
  6. Stir in the torn basil leaves and season with salt and pepper just before removing from heat.
  7. Let the squash cool for 5 minutes, then use a fork to scrape the flesh, creating long, spaghetti-like strands.