Spaghetti Squash with Fresh Tomato Sauce

1 spaghetti squash
salt and pepper
olive oil or butter or margarine

Slice spaghetti squash in half lengthwise and scoop out the seeds. Place cut side down on a large plate and heat in microwave on high for 5 minutes. Transfer squash to a cookie sheet or baking dish and place cut side down. Bake at 375 degrees for 15-25 minutes or until the whole squash is soft when a knife is inserted into it. Run a fork through the flesh of the squash to make spaghetti like strands. Season with salt and pepper and add a little oil or butter. Serve as is or with tomato sauce. Makes 3-4 servings.

Fresh Tomato Sauce

3 fresh tomatoes diced
1 Tbs olive oil
1 tsp salt
1 tsp pepper
1 tsp italian seasonings, dried basil or dried oregano

In a saucepan, simmer together all ingredients for 15 minutes, or until tomatoes break down and the sauce thickens. If the tomatoes were a little too acidic, add a pinch or two of sugar to the sauce as it is cooking.