Source: Diabetic Cooking Magazine/Chef Michel Nischan

Delicious marinara over spaghetti squash, a healthful pasta substitute.

Servings

2 tbsp olive oil
3 medium garlic cloves , minced
56 oz canned unsalted diced tomatoes (2 - 28-oz cans)
1 tsp ground oregano
1 tsp dried basil
2 tbsp balsamic vinegar
0.25 cup low sodium vegetable broth
0.12 tsp salt (optional)
0.12 tsp black pepper
1 lb Squash, spaghetti, baked/cooked, drained , steamed

1 Place olive oil and garlic in large saucepan over low heat; cook and stir 2 minutes. Add tomatoes, oregano, basil, red wine or vinegar, broth, salt and pepper.
2 Simmer, uncovered, 20 minutes or until the sauce thickens.
3 Prepare spaghetti squash while Marinara is cooking: cut in squash in four, steam until it softens, spoon out spaghetti squash into bowl adding dash of salt and olive oil. Ready to use as a pasta substitute