Spaghetti Squash with Tomato and Basil

• 1 2-1/2 lb. spaghetti squash

• cooking oil spray

• salt and pepper

• 14.5 ounce can diced tomatoes

• 2 teaspoons olive oil

• 1/2 cup white wine

• 2 cloves minced garlic

• 1/2 cup vegetable broth

• 1 Tablespoon fresh basil, chopped

1. Preheat oven to 450 degrees. Split spaghetti squash in half lengthwise, using a cleaver or chef's knife and rubber mallet. Spray cut sides with cooking oil, salt and pepper. Place squash halves cut side down in baking dish. Bake for 20-30 minutes until knife pierces skin easily. Remove from oven, turn squash halves over and cool for about 10 minutes. Hold over a bowl and scrap spaghetti out with a fork.

2. In a skillet, saute garlic in hot olive oil. After a minute, add wine, boiling until reduced about 1/3, about 5 minutes. Add diced tomatoes with liquid and broth. Boil for about 5 minutes, turn off heat and stir in basil.

3. Divide spaghetti squash into four servings, about 1 cup each, top with sauce. Sprinkle with parmesan if desired.

low carb vegetarian entree spaghetti squash vegetables