Spaghetti Squash as a Side Dish

Adapted from Ava Catau

INGREDIENTS

• 1 medium spaghetti squash
• 1 large or 2 medium tomatoes, peeled
• 2 cloves garlic
• 1/4 teaspoon red chili pepper flakes
• 1 teaspoon rosemary
• 1/2 teaspoon salt
• 2 teaspoons olive oil

METHOD

• Cut spaghetti squash in half, place cut side down in pan, add 1 inch of water and roast at 375 degrees for 50 minutes until tender; cool then shred strands of squash with fork
• Puree the rest of the ingredients in a blender
• Toss spaghetti squash with sauce until well blended