Spaghetti Squash with Tomato Soup Sauce

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Cut the spaghetti squash in half lengthwise and scoop out the seeds.

3. 3

   Drizzle the inside of the squash with olive oil and season with salt and pepper.

4. 4

   Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and easily shredded with a fork.

5. 5

   While the squash is roasting, heat the remaining olive oil in a large saucepan over medium heat.

6. 6

   Add the minced garlic and cook for 1-2 minutes, until fragrant.

7. 7

   Pour in the tomato soup and add the dried basil. Stir to combine and let it simmer for 10-15 minutes.

8. 8

   Once the squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands.

9. 9

   Divide the spaghetti squash strands among serving plates and top with the tomato soup sauce.

10. 10

    Sprinkle grated Parmesan cheese over the top and serve immediately.