Spaghetti Squash

For instructions on baking spaghetti squash, see this post. But really, it's just like baking a potato. Poke a few holes in the skin with a fork and toss it in an oven preheated to 350 for an hour. Be sure to cut it in half once its out so it doesn't continue to cook. Draining is also important so it doesn't give off all of its juices in the sauce.

Amatriciana Sauce

Olive oil for sautéing vegetables

4 onions, coarsely chopped

8 ounces sliced Canadian bacon or smoked ham, cut into 3/4" squares

4 cloves garlic, passed through a press

2 cans (35 ounces or so) whole plum tomatoes, drained (if you're using fresh tomatoes, go for 4 cups)

2 teaspoons sugar

3/4 cup dry red wine

Salt and pepper

Heat the oil in a 10" skillet and sauté the onions for 10 minutes. Add the bacon and garlic and continue to cook for another 5.

Stir in the tomatoes, sugar and wine. Break the tomatoes up a bit with your spoon, and season to taste with salt and pepper. Simmer, uncovered, for 45 minutes. Give it an occasional stir.

Toss with roasted spaghetti squash or with pasta (it's often served with bucatini).