Spaghetti Squash Marinara

Directions

1. 1
   Half squash lengthwise; scoop out seeds.
2. 2
   Place squash, cut side down, in a baking dish.
3. 3
   With a fork, prick the skin all over.
4. 4
   Bake in a 350 degree oven for 30 to 40 minutes or till tender.
5. 5
   Meanwhile, cook onion and garlic in hot oil till onion is tender but not brown.
6. 6
   Stir in undrained tomatoes, Italian seasoning, salt, pepper, and if desired, fennel seed.
7. 7
   Bring to boiling; reduce heat.
8. 8
   Simmer over medium heat 10 to 15 minutes or to desired consistency, stirring often.
9. 9
   Using a fork, shred and separate the squash pulp into strands.
10. 10
    Spoon tomato mixture over squash.
11. 11
    If desired, sprinkle with grated Parmesan cheese.