Pasta!

This is a "pinches and handfuls" recipe because I made it so long ago - and I didn't stop to write down exactly what went in here because the combined aromas of Italian herbs were making me so, so hungry I had to eat! (I am craving this dish right now as I type this.) Why? Well.......

Pasta Ingredients:
Spaghetti Squash

Sauce ingredients: 
10 Tomatoes
1 Onion
8 garlic cloves
1 bunch Basil
1 Tbs. Dried Italian Seasoning
1 tsp. Salt 
1/2 cup Olive Oil (when sauce is off heat) 
Almonds, pine nuts, pecans, hemp seeds, to garnish.

To cook the squash: 
Cut in half and place inside-down in glass baking dish in about one inch of water. Cook on 350 degrees for about 1 hour, or until squash is soft. When cooked, scoop out the insides with a spoon or a fork - it should be stringy and light like pasta. 

To cook the sauce:
Remember to absolutely treat the amounts as guidelines. I like really garlicky sauce, so I add more garlic. You might prefer more of a "tomato basil" flavor. Put more tomatoes in if you like, or less. Use a wooden spoon and taste frequently, tossing in a bit more of this and that. Follow your taste buds. They will guide you.

Actual instructions to cook the pasta sauce:
Saute the garlic and the onion with water (not oil). Add chopped tomatoes. Cook on medium heat or less until hot. Add seasonings. Remove from heat and add olive oil. Increase salt to taste. (Increase anything to taste.) 
You can blend the sauce or leave it chunky. For a heartier sauce, add chopped almonds, pecans, pine nuts, or seeds like hemp and sunflower. 

Combine cooked spaghetti squash and sauce and toss. Enjoy!