Spaghetti Squash With Tomato Sauce

Today is the first day of Fall. Of course, Mother Nature is laughing at us here in the South with highs still in the '90s. But before long, we'll wake up to those crystal clear mornings and realize the humidity has disappeared! Here's an excellent recipe to get you in the mood for Fall 2010. If you've never prepared spaghetti squash, it's time to try one. The texture of the squash is somewhat different than pasta, of course, but if you're one of the many who are embracing "Meatless Mondays" or are trying to incorporate more veggies into your diet, you'll like this one.

1 small onion, diced
2 garlic cloves, minced
1 can of diced tomatoes
Salt and freshly ground pepper

Wash the squash and halve. Scoop out the seeds, etc. and place cut side down in a microwave-safe dish. Add about 1/2 inch water. Cover with plastic wrap and microwave for 12 minutes. Let sit for about 5 minutes and then gently "fork" the strands out separating them as you go.

Sauté onion and garlic in olive oil until softened and beginning to brown. Add tomatoes and heat through. Season to taste with salt and pepper. Spoon over prepared squash. Top with grated Parmesan cheese.