Spaguetti squash with tomato sauce

If you like squash you would love this plate. It is a delicious gluten free and vegan dish with a nice pasta resemblance.

We start piercing the squash with a fork. We place it on an oven sheet for about 50 minutes, rotating it every 20 minutes so it cooks throughout.
After 50 minutes, make a vertical cut from the center of the stem down to the bottom and let it cool for at least 1 hour.
While we wait, we prepare a nice tomato sauce.

To peel our tomatoes, we make a cross with a knife where the stem was. We place them in a pot with hot water for only 30 seconds and immediately under cold water.
Once the tomatoes are cold it will be super easy to peel them, just using your hands. Cut the tomatoes in four pieces and remove the seeds.

We place them in a blender or food processor (if you use a blender try to use the "ice crusher" function - it gets the best texture out of our tomatoes).
After that we remove the excess of water with a drainer. This will make an excellent tomato juice! Enjoy it while you prepare the rest of the diss :)

We chop an onion, while heating up a sauce pan with olive oil. Once hot, we cook the onions until they are transparent. Then we add garlic and stir together until fragant (between 30 seconds and one minute).

Add the tomato puree and keep stirring constantly during the first couple of minutes. Season with salt an pepper to taste and add a tablespoon of brown sugar to balance acidity. If you like, you can add a half cup of a good red wine.

We add 1 or 2 bay leaves, we reduce the heat to medium low and we let it cook uncovered for about 25 minutes until thick.

While we wait for the sauce, we make our vegetable "spaghetti". Using a fork we first remove the seeds and discard. We then separate the strands of squash. Place them on an oven pan and mix them with the tomato sauce.

To finish, cover them with our tomato sauce and shredded parmesan and orégano. Place it in the oven for a few minutes, until the cheese melts.

Enjoy!