Preheat oven to 350°F. Wrap the squash halves in aluminum foil and place in a baking dish. Bake for 45 minutes, or until tender. Reduce oven temperature to 200°F. Meanwhile, in a large skillet, heat oil over medium heat. Add tomatoes and garlic and cook, stirring, for 20 to 30 minutes, or until the mixture thickens. Add vinegar and season with salt and pepper, if desired. Carefully open the foil (be careful of any steam) and remove squash. Scoop out the seeds and discard. With a large spoon, scoop the stringy flesh into a bowl. Using two forks, pull apart the flesh so it separates into spaghetti-like strands. Transfer the spaghetti squash to a serving dish. Spoon the tomato sauce over the squash and sprinkle with Parmesan and basil.
Each serving provides: An excellent source of vitamins A and C, and a good source of folate, potassium and fiber.
Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.