Italian Spaghetti Squash

Ingredients

• 2 tablespoons butter 
• 14.5 ounce canned tomatoes diced with onion, celery, and green pepper canned
• 2 teaspoons basil dried
• 1 clove garlic minced
• 1 teaspoon ground pepper black
• 1 tablespoon olive oil 
• 1  onion diced
• 0.3 cup parmesan cheese shredded plus more for topping
• 1 teaspoon salt 
• 1  spaghetti squash halved seeded
• 0.5 cup water 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Pour water in baking dish and place halved squash cut-sides down in the dish.
3. Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes.
4. Let squash cook while preparing remainder of recipe.
5. Melt butter with olive oil in a large skillet over medium-high heat.
6. Saute onion in hot butter until softened, about 5 minutes.
7. Add garlic and continue to saute until fragrant, about 1 minute more.
8. Pour diced tomatoes over the onion mixture; season with basil.
9. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until the tomatoes are soft, about 30 minutes; season with salt and pepper.
10. Once squash is cool enough to handle, use a fork to strip flesh from the skin in strands. Stir squash and Parmesan cheese into tomato mixture. Replace cover on skillet and cook until squash is heated through, 5 to 10 minutes more.
11. Sprinkle additional Parmesan cheese over the dish to serve.