1 lg. spaghetti squash (about 3 lb.)
4 tbsp. unsalted butter
2 tbsp. minced onion
3 c. coarsely chopped ripe plum tomatoes
1 clove garlic, crushed through press
Salt to taste
1/4 c. freshly grated Parmesan cheese
2 tbsp. chopped fresh parsley

1. Heat oven to 375 degrees.

2. Place spaghetti squash on baking sheet and pierce deeply 5 or 6 times with long tined fork. Bake until squash tests tender when pierced with skewer or fork; about 45 minutes; turn once halfway through cooking.

3. Meanwhile, heat 2 tablespoons butter in medium skillet over low heat. Add onion and cook until softened, about 3 minutes. Stir in tomatoes; cook, stirring occasionally, over medium-low heat until tomatoes are thickened, 10-15 minutes. Stir in garlic and cook 1 minute; season with salt.

4. Let squash cool briefly. Wearing oven mitts, cut squash in half. Remove seeds. Pull squash strands into large bowl with fork. Dot with remaining 2 tablespoons butter, sprinkle with Parmesan and parsley, toss well.

5. Divide squash among serving bowls and spoon tomato sauce over top. Serve hot. Serves 4.