Spaghetti squash, part II, with marinara

Finished off the last of my spaghetti squash tonight, topping cooked strands of squash with freshly made, very simple marinara sauce, slices of fresh mozzarella, grated parmesan and chopped basil. Made for a nice, righteously healthy entree. Dave had seconds.

Spaghetti squash with marinara sauce

4 minced garlic cloves
Medium sweet onion, chopped
1 one-pound can diced tomatoes
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano
Four slices fresh mozzarella, broken into chunks
Two spaghetti squash

In a large skillet, cook garlic and onion in 2 tablespoons olive oil until soft, about five minutes. Add tomatoes, basil and oregano. Cover and simmer for 45 minutes, stirring occasionally.

While sauce cooks, cut two spaghetti squash in half. Place cut-sides-down in a baking dish filled with an inch of water. Bake squash at 375 degrees for 45 minutes. Remove squash from shells with a fork to (magically!) form spaghetti-like strands. Stir strands into pan with the marinara sauce. Top with mozzarella. Cover pan for about five minutes to melt cheese. Serve with grated parmesan.