Baked Spaghetti Squash with Homemade Red Wine Sauce

Preheat oven to 400ºF.

Cut the squash in half lengthwise and place cut side down on a baking sheet lined with aluminum foil. Bake the squash for 1 hour.

Meanwhile, in a 9×9 baking dish combine the tomatoes, wine, olive oil, garlic, and salt. Cover with foil and bake with the squash for the last 45 minutes of cooking time.

When done cooking, remove the squash and baking dish from the oven. Remove the foil from the dish, and turn over the squash. Let sit to cool for about 5-10 minutes. Turn on the broiler in your oven.

After cooling, add the sauce ingredients to a blender and blend for a few seconds until combined.

Use a fork to scrape the squash off the rind. Mix the sauce into the squash and place back into the 9×9 dish. Top squash with both cheeses and place under broiler for 3-5 minutes or just until cheese is melted and turns golden brown.

Top with fresh basil before serving.