Spaghetti Squash with Fire-Roasted Tomatoes

Ingredients

• 1 medium-sized spaghetti squash
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• Chopped fresh parsley, for garnish (optional)

Directions

1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Place squash halves cut-side down on a baking sheet.
3. Bake for 30 minutes, or until squash is tender.
4. Remove from oven and let cool for 10 minutes. Scrape out the spaghetti-like strands with a fork.
5. Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté for 3-4 minutes, or until softened.
6. Add tomatoes and cook for 5 minutes, stirring occasionally.
7. Add spaghetti squash to the skillet and stir to combine. Cook for an additional 5 minutes, or until heated through.
8. Season with salt and pepper to taste. Serve topped with fresh parsley, if desired.

Interesting Facts

• Spaghetti squash is a nutrient-dense vegetable, high in vitamin A and fiber.
• Fire-roasted tomatoes add a smoky flavor to the dish.
• This dish is naturally gluten-free and vegetarian.