I’m temporarily changing my name to “Pinkie” for this challenge.
This is a staple for my frequent vegetarian escapades.
Cut a small spaghetti squash in half, scoop out seeds and rub a little salt inside. Place cut side down in caserole dish half-filled with water, cover and cook in microwave for 10 minutes.
While that’s cooking, saute a chopped onion, a couple cloves of minced garlic, and two sliced red-peppers in olive oil til soft. Add a can of diced tomatoes and a tablespoon of basil, simmer for five minutes.
Scrape out the squash from the shell with a fork, top with veggies and a little parm. Enjoy.