Steps:
- Preheat the oven to 400°F.
- Cut the squash in half lengthwise; remove the stem and seeds. Place, cut side up, in a casserole dish with 1/2 inch of water. Cover tightly with foil and bake until easily pierced with a fork, 40 to 45 minutes. When the squash is cool enough to handle, scrape it lengthwise with a fork to remove the spaghetti-like strands of flesh.
- Heat the margarine in a large skillet. Add the onions and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onions are golden.
- Break the tomatoes up with your hands and add them and the squash to the skillet. Cover and simmer over low heat for 8 to 10 minutes, stirring occasionally. Uncover and cook until the liquid in the skillet is reduced, 5 to 8 minutes. Season with salt and pepper, and serve.
- nutrition information
- Calories: 121
- Total Fat: 3g
- Protein: 2g
- Carbohydrate: 20g
- Cholesterol: 0mg
- Sodium: 80mg
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