Spaghetti Sauce over Spaghetti Squash

I used to make this sauce for regular Spaghetti Noodles, but since we've cut back on grains so much, I've switched to Spaghetti Squash and I love it even more than I did the noodles. It's even better the next day.

Ingredients

• 1 Onion - diced
• 3-4 cloves Garlic - minced
• 1 qt Tomato Puree or Crushed Tomatoes
• 1 sm can Tomato Sauce
• 2 Tbsp Parsley
• 1 heaping Tbsp Basil
• 1 ½ heaping tsp Oregano
• 1 heaping Tbsp Italian Seasoning
• 1 ½ tsp Garlic Salt
• 1 tsp ground Fennel

Directions
Saute Onion and Garlic in a bit of oil until browned. Combine all ingredients in a sauce pan and simmer for 1-2 hrs or so (the longer the better). Serve over Spaghetti Squash.

This sauce is really great with Ground Beef, too. When I make it with Beef, I'll brown the meat, then add the Onions and Garlic to it and saute them. Then I add just a touch of water to the pan (to remove the browning), put a lid on it and turn it down as far as the stove will go. I'll make the sauce in another pan, and combine the two just before serving.

(To make Spaghetti Squash: Cut Squash in half and scrape out seeds. Place face down in a 9x13 pan with 1 inch of water. Bake for 30 min at 350. Dump water. [Or you can roast the whole squash without cutting it for 30-45 min, depending on size. Remove from oven, cut in half and scrape seeds out and toss them.] Scrape squash out and back into pan. Place 6-8 pads of Butter on top and S&P to taste. Bake for 10 more min.)