1 spaghetti squash, 3 to 3 1/2 lbs., pierced with fork in several places
1 onion, halved lengthwise ans slivered
2 red bell peppers, cut into 1/2 inch strips, lengthwise
2 yellow bell peppers, cut into 1/2 inch strips, lengthwise
1/2 cup water, balsamic vinegar or vegetable broth.
1/2 tsp. salt
1/4 tsp. black pepper
2 ripe tomatoes, peeled, seeded and chopped
1/2 tsp. sugar
1/2 cup coarsely torn fresh basil leaves
To peel tomatoes, cut an X in the skin on the bottom and place in a pot of
boiling water for 30 seconds. Remove to ice water and slip off skins.
Preheat oven to 375 F. Set the squash in a baking pan and bake for 40
minutes. Turn over and bake 15 to 30 minutes more or till completely
tender. Turn off oven and let the squash sit while the sauce cooks.
In skillet, use sauting liquid and saute onion for 10 minutes, stirring
occasionally. Add the peppers and season with salt and pepper. Over and
cook over medium heat, stirring occasionally for 20 minutes. Add the
tomatoes, sugar and basil and cook uncovered for 10 minutes; stirring.
Raise the heat if the tomatoes release too much liquid. Adjust the
seasonings and keep warm.
Half the squash lengthwise and discard seeds. Pull apart strands with a
fork. Pile into a large, shallow bowl and top with the bell pepper sauce.