Spaghetti Squash with Tomato and Basil

Spaghetti Squash: part one.  The boys are officially out of town for about a week, which means that we'll be cooking some meals together now.  So, here we go!

Quite an odd little vegetable here that spaghetti squash is, and rather difficult to cut through as well.  As I read what someone wrote in a blog of their own, it probably is the most well named vegetable, as it really does look like spaghetti once it's cooked.  Since we're nearing the end of squash season, we might as well make the most of it.  This squash is lasting us two meals.  So, ladies and gentleman, here is part one of the spaghetti squash adventure!

Spaghetti Squash with Tomato and Basil
1/2 medium spaghetti squash
2 decently sized tomatoes (diced and deseeded)
2 generous tbs basil paste (or pesto)
3-4 cloves garlic (minced)
1/4 cup olive oil
salt
pepper

Preheat oven to 350.

To prepare the spaghetti squash, cut longways in half.  This will take some brute force, so brace yourself.  This is a little more difficult, in our opinion, to cut than an acorn squash, butternut squash, etc.  Once halved, remove the seeds and strings from the center.  Place face down in a glass baking pan and bake until squash is tender (about 40-50 minutes).

In a sauce pan, heat on medium-low heat, and add olive oil and garlic and season with salt.  Saute garlic for about three or four minutes before adding basil paste, sauteing for another three or four minutes.  Add tomatoes into sauce and season with pepper (and additional salt if desired).  Allow to simmer for a couple minutes, if you'd like your tomatoes a little more firm, and longer if you'd like them a little more tender.

Serve over warm spaghetti squash.  Season with additional olive oil, salt, and pepper if desired.