I'm also using up the last of my home grown tomatoes about now, so a quick warming of onions and garlic with them makes a super quick sauce.
When you chop the basil, do chop up the stems and eat them. They add a tiny crunch and additional basil flavor.
The whole dish is a healthy, tasty, rendition of classic pasta and sauce, just a little different.
Happy Healthy tips: Roast in the oven at 400 degrees if a grill is not an option.
Warm Tomato Basil Sauce
2 tbls toasted pine nuts
The water should be nearly depleted by now but the pan should not be dry; remove from heat. Add the olive oil, the basil and a good pinch of salt and a few good turns of fresh black pepper.
Scrap out the inside of the squash using a fork. Pour the warm tomato basil sauce over the spaghetti squash. Sprinkle with toasted pine nuts and shred Parmesan cheese over the top (optional). Enjoy.