Fresh Tomato Butter Sauce and Spaghetti Squash

Preheat oven to 400ºF. Cut the squash in half and scrape out the seeds like a pumpkin. Place squash cut side up on a baking sheet. Drizzle with olive oil and sprinkle with salt, then roast for 45 minutes until tender.

Meanwhile, make the sauce. Place tomatoes and 1 tablespoon butter in a skillet over medium heat. Cook, stirring, for 10 minutes or until tomatoes have cooked down slightly.

Make a well in the center of the tomatoes and add garlic. Cook for 2 minutes, stirring a few times, then add sugar and a few good pinches of salt to the sauce. Stir again and taste; keep adding salt and more sugar if needed until the sauce is very flavorful. Turn heat off and stir in remaining tablespoon of butter right before serving.

When squash is cooked, shred with two forks and remove from the skin, or leave in for presentation/serving purposes.

Serve spaghetti squash topped with the sauce. Garnish with Parmesan and fresh basil. Enjoy!