Spaghetti Squash with Tomato-Basil Sauce

Ingredients

• 14.5 ounce canned tomatoes diced canned
• 14.5 ounce canned tomatoes diced canned
• 0.5 cup basil fresh divided chopped
• 2  garlic cloves minced
• 1 tablespoon olive oil 
• 6 tablespoons pecorino romano cheese shredded
• 3 pound spaghetti squash 

Equipment

• baking sheet
• sauce pan
• oven

Directions

1. Preheat oven to 35
2. Cut squash in half lengthwise. Scoop out seeds; discard.
3. Place squash halves, cut sides down, on a baking sheet coated with cooking spray.
4. Bake at 350 for 1 hour or until tender.
5. Heat oil in a medium saucepan over medium heat.
6. Add garlic; cook 3 minutes, stirring occasionally.
7. Add tomatoes; bring to a simmer. Cook for 15 minutes or until thickened.
8. Remove from heat; stir in 1/3 cup basil.
9. Cool squash at room temperature for 10 minutes or until cool enough to handle. Scrape inside of squash with a fork to remove spaghetti-like strands to measure about 5 cups. Divide squash evenly among 6 plates; top each serving with about 1/3 cup sauce and 1 tablespoon cheese. Top with remaining basil.