1. Preheat the oven to 350 degrees F. Wash the outside of the squash and carefully puncture it with a fork in 5 different places. Place on a baking sheet and bake for 30 to 40 minutes, until tender when pierced with a knife. Set aside to cool. Do not turn off the oven.
2. Cut the cooled squash in half lengthwise and scoop
out the seeds with a spoon. Remove the spaghetti-like threads with a fork and place them in a 9-inch round or similar baking dish. Add the spaghetti sauce and toss until it is evenly distributed. Cover lightly with aluminum foil and bake for 20 to 30 minutes, or until heated through.
3. Sprinkle with the basil and optional nutritional yeast. Garnish with
radishes, if desired.
4. Stored in a covered container in the refrigerator, Spaghetti Squash with Sauce will keep for up to 2 days.
Recipe Source: The Cancer Survivor’s Guide by Neal D. Barnard, M.D. and Jennifer Reilly, R.D., www.nutritionmd.org