Portion Size: 3/4 cup (½ cup spaghetti and ¼ cup sauce)

Ingredients:     Yields: 8 servings

Ingredients	Notes:
1 large Spaghetti Squash
1 onion	Washed, peeled and diced.
2 cloves garlic	Washed, peeled and minced
1 (14 oz.) can no added Salt tomatoes
1 (12 oz.) can no added salt tomato sauce
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon sugar
½ teaspoon salt
1 tablespoon sugar
2 tablespoons olive oil
¼ cup Parmesan cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Cut squash in half length wise. Place each half into a large, deep saucepan in 2-3 inches of water.	Cook until internal temperature reaches 165°F.
2	Place over medium high heat, cover and steam until tender.	(about 40 minutes)
3	In a large pan, sauté onion and garlic in oil until tender.
4	Add tomatoes, tomato sauce, basil, sugar, salt, sugar and olive oil. Bring to boil. Reduce heat and simmer 15 minutes.
5	To serve, flake out insides of the squash with a fork.  Pour tomato sauce over the squash. Serve hot. Top with Parmesan cheese.	Internal temperature 135 F.