1 spaghetti squash, cut in half and seeds removed

3 tablespoons olive oil

2 cloves garlic, minced

1 small yellow onion, chopped

2 large roma tomatoes, chopped

1/3 cup water

1/3 cup tomato puree

Salt and black pepper

Dried oregano

Pre heat oven to 400F degrees. Brush the inside of the squash with 2 tablespoons of olive oil. Season with salt and black pepper. Place squash on a baking sheet, cut sides up. Bake for 45-50 minutes or until tender enough. Remove from oven, allow to cool slightly. Use a fork to create the spaghetti squash out of the shell. Meanwhile, in a sauce pan, heat the remaining olive oil over medium/high heat. Add the garlic and onion, sauté until onion is translucent. Add the diced tomatoes, sauté until tomatoes start to break down a little. Add the water and tomato puree, season with salt and black pepper. Bring to a quick boil and allow to reduce a little bit. Remove from heat. Transfer mixture to a blender (careful, not to burn yourself), blend until completely smooth. Return sauce to the pan. Adjust seasoning if necessary and allow sauce to simmer for about 10 minutes. To serve: add the spaghetti squash to a plate and add a generous amount of sauce, finish with dried oregano. Enjoy!