When cooked, the inner strands of this healthful squash take on the texture of spaghetti. Simply top with sauce, cheese or butter.

  • 1 spaghetti squash (3 to 3-1/2 lbs)
  • 3 tbl extra-virgin olive oil
  • 1 med-sized onion, cut into 1/4-inch dice
  • 1 each red and yellow bell pepper, seeded and cut into 1/4 inch strips
  • 1 tbl minced garlic
  • 2 tsp dried oregano
  • 1 can (28 oz) Italian plum tomatoes, chopped, with juices
  • 1 tbl tomatoe paste
  • 1 tsp sugar
  • salt and pepper to taste
  • 2 tbl chopped flat-leaf parsley or garnish

Halve the squash length-wise; discard seeds. Cook, cut side down, in a steamer basket in 2 inches of water until tender, about 30 minutes. (Depending on size, you may do this in to batches). Let cool.

Meanwhile, prepare the sauce: Place the oil in a pot over low heat. Add the onion and peppers; cook, stirring, until softened, about 15 minutes. Add the garlic and oregano; cook 3 minutes. Add the tomatoes, paste, sugar, salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes.

Using a fork, pull out the flesh of the squash (it will form spaghetti-like strands) and place in a large bowl; top with the sauce. Sprinkle with parsley and serve immediately.