Meatless Monday: Roasted Spaghetti Squash with Quick Marinara

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When we first started dating, I floored my boyfriend by serving him spaghetti squash.  Ever since then, he’s been really keen to make it again.  This is our recipe for our second go at spaghetti squash!

• 1 medium spaghetti squash (about a 1.5 lbs)
• 28 oz can crushed tomatoes
• 14.5 oz can fire-roasted, diced tomatoes
• 1 small yellow onion, diced
• garlic to taste (we like it a lot, so we used 5 cloves), diced
• 1 cup Merlot, or other medium bodied red wine (use vegan wine if you want this recipe to be vegan, or replace with 1 cup veggie stock)
• oregano and basil to taste

1. Combine the tomatoes, onion, garlic, and merlot in a large stock pot.  Simmer over low heat for two hours, or until the flavors have blended to your desire.  We like big, hearty tomato sauce, so we let it go for a while!
2. To cook your spaghetti squash: With a large, sharp knife, cut the squash in half lengthwise, and place the cut sides down in a baking dish.  Add a half inch of water up the side and bake for 45 minutes at 375*, covered with tin foil.
3. Flip the squash CAREFULLY, and bake covered until fork tender, about 15-20 minutes.
4. Cool slightly, until you can handle the squash safely.  (We held the hot squash in a