Spaghetti Squash Sauce
1/2 medium spaghetti squash (about 1 1/2 pounds–See Note)
2 tablespoons water
14 1/2-ounce can Italian-style stewed tomatoes, drained
1/4 cup grated or shredded low fat Parmesan cheese (optional)
Poke holes in the squash all over with a fork. Bake, uncovered, in a glass baking dish in a preheated 350:F oven for 30 to 40 minutes, or until tender. Drain. Using pot holders, hold squash in one hand and with a fork shred squash pulp into strands, letting them fall into the baking dish. Add drained tomatoes and toss to coat. Sprinkle with Parmesan cheese if desired.
Tip: Buy a 3-pound squash and cut it in half lengthwise. Use one piece for this recipe, and cover and refrigerate the other piece for later. Uncooked squash will stay fresh for up to 1 week.