To prepare the spaghetti squash, cut the squash in half, lengthwise, generously brush the entire squash with olive oil and bake, open face up for about an hour
In the meantime, make the spaghetti sauce by first glancing the tomatoes in boiling water, and transferring them to a bucket of ice water in order to easily peel off the skin.
Dice and crush the tomatoes (fun activity for toddler to do by hand).
In a large pot on low heat, add oil, garlic, and onion and cook slowly. Add the oregano, salt and pepper once the garlic and onion softens and is partially cooked.
Add the tomatoes salt, and sugar, stir and bring to a boil over medium high heat. Reduce the heat and over the pot partially, simmer for 35 minutes.
Once tomato sauce has reduced to the desired consistency, remove from heat.
Fork check your spaghetti squash for doneness. It should be tender to the fork. Remove from the oven and let it cool. Set the oven to 450F for the zucchini
Use a spoon to scrape out the seeds. Set aside if you’d like to save the seeds. Use a fork to create “spaghetti”.
To cook the zucchini, lay the slices out on a baking sheet lined with parchment or silicone mat. Brush with oil and sprinkle with thyme. Bake at 450F for about 15 minutes each side. You want the edges to slightly brown. Let them cool completely before removing from the baking sheet.
Fork check your spaghetti squash for doneness. It should be tender to the fork. Use a spoon to scrape out the seeds. Set aside if you’d like to save the seeds
Use a fork to create “spaghetti”.
Serve spaghetti squash with tomato sauce and a side of parmesan zucchini.
