Spaghetti Squash with tomato fresca...sorta

Usually when I make spaghetti squash I use butter and fresh grated Parmesan. But a few weeks ago I decided to make a chunky red sauce to go with it. However I forgot to snap some pics, so today I did it again..since we got a squash in our CSA box.

First you just cut the squash in half and scrape out the seeds and such..as you would any pumpkin and toss..

I put fresh ground pepper and organic oregano on top and threw it in the over at maybe 350 degrees for like an hour or so.

Next up..I cut up a heirloom tomato, bell pepper..some garlic and some red onion and chive and threw it in the food processor..also I added half a can or organic diced tomatoes....

Did this for a few seconds until coarsely chopped.After the squash is done..let it cool for maybe 5 minutes or so and scrape it outta the shell.
Load it up with the sauce and top with some more parmie if ever so inclined.

This is so good and fresh tasting. I had made squash before and Justin was never a fan..so I was left with piles of spaghetti squash 'noodles' to eat solo. However when I made it this way a few weeks over when our friend Stella was over..he loved it and since has eaten it every time. He also dumps extra chunks of tomato and onion over the top and mixes it in. =)