Spaghetti Squash with Tomato Basil Sauce
Ingredients
- 1 medium spaghetti squash (4-5 pounds), cut in half, seeds removed
- 3 tablespoons extra-virgin olive oil
- ⅔ cup chopped onion
- 4 garlic cloves, minced
- 2 pounds ripe tomatoes, diced (about 4 cups; save juices)
- ¼ cup vermouth, dry red wine or dry white wine
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 8-10 fresh basil leaves, torn
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