Spaghetti Squash with Sundried Tomatoes and Garlic

Ingredients

• 1 whole Medium Size Spaghetti Squash, Halved And Seeded
• 1 cup Water
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Chopped
• 3 whole Large Cloves Garlic, Peeled And Minced
• ¼ cups Bottled Sun Dried Tomatoes In Olive Oil, Chopped
• ¼ teaspoons Red Pepper Flakes (optional)
• 3 Tablespoons Parsley, Chopped
• ½ teaspoons Salt

Preparation Instructions

1) Preheat oven to 350 degrees.
2) Carefully cut squash in half lengthwise. Using a large spoon, scoop out seeds and discard. Place halved squash cut side down on a foil-lined cookie sheet with sides. Place in the oven and pour water into the pan.
3) Bake for 45 minutes. The squash should be soft to the touch. Remove from the oven and place on a cooling rack. Carefully flip the squash over and allow to cool enough to handle. Using a fork, remove spaghetti-like flesh from the outer shell and place into a medium-sized bowl. Set aside.
4) Heat a medium-sized nonstick pan or cast iron skillet over medium heat. Add olive oil to the pan, add onions; cook until translucent. Add garlic, sun dried tomatoes, and red pepper flakes; sauté for one minute. Add cooked squash, parsley and salt; heat through. Taste, adjust seasoning if necessary.