Ingredients:
1 medium butternut squash
1 28-oz. can diced tomatoes
1/4 cup olive oil
1/4 cup minced onion
1 tablespoon chopped garlic
2 teaspoons dried basil
1 tablespoon dried parsley
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
Directions:
Prepare butternut squash by slicing lengthwise, scoop pulp, rub insides with a little olive oil and lightly salt. Bake, cut-side down, in rectangle cake pan with 1” water, in 350° oven for about 15 minutes, until squash is soft, but not mushy. Drain the water from the pan and set the squash aside. Follow ingredient list for Italian Sauce. Sauté tomatoes, onion, and garlic for 20 minutes, add herbs, sugar and salt. Let sauce set for 10 minutes to cure the seasons together. Place cooked squash into a baking dish with fitted lid. Spoon the Italian sauce into the butternut squash hollows. You made need to spoon a little squash out to make room for more sauce. Top with Parmesan cheese, cover and bake at 350° until the sauce bubbles. Let set for 5 minutes to cool. Options: substitute spaghetti squash, use mozzarella cheese and sausage for a main course meal.
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