Instructions: Preheat oven to 400*

Place squash on baking sheet and bake 1 hour, or until squash is soft to touch. Cool for 10 minutes.

Meanwhile, in frying pan, heat oil on medium heat. Add onions and garlic and saute until onions soften slightly, about 2 mins.

Add tomatoes, basil, oregano, salt and pepper. Bring to boil, turn heat to low and simmer, covered 30 mins.

Slice squash in half, and remove seeds. With fork, pull out strands of the flesh.

To serve, place squash strands on plate and top with tomato sauce. Sprinkle with parmesan cheese.

Serves 4 [From Lucy Wavermans Seasonal Canadian Cookbook]

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.