BAKED SPAGHETTI SQUASH WITH CREAMY ROASTED RED PEPPER SAUCE

3  lb.		SPAGHETTI SQUASH
3  tablespoons		Natural Oils Extra Virgin Olive Oil
2		Red Bell Pepper - Fresh,s Large
1  cup		White Onion - Chopped
2		Garlic Cloves - Fresh
14  ounces		Giant Diced Canned Tomatoes
1/2  teaspoon		Oregano
1/2  cup		Basil - Fresh, Chopped Leaves
1/4  cup		Plain Non-fat Chobani Greek Yogurt

Tip: For nutritional information on all the ingredients in BAKED SPAGHETTI SQUASH WITH CREAMY ROASTED RED PEPPER SAUCE just click on each ingredient name. Then adjust the serving size for any BAKED SPAGHETTI SQUASH WITH CREAMY ROASTED RED PEPPER SAUCE ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

PREHEAT OVEN TO 400 DEGREES. CUT SQUASH IN 1/2 AND REMOVE SEEDS. BRUSH EACH HALF IN WITH 1 TBSP OLIVE OIL, SEASON WITH SALT AND PEPPER. PLACE CUT SIDE DOWN ON COOKIE SHEET SPRAYED WITH NON-STICK SPRAY. ROAST FOR 45 MINUTES OR UNTIL FORK TENDER.

WHILE SQUASH IS BAKING PREPARE SAUCE. ROAST THE 2 RED PEPPERS OVER AN OPEN FLAME, IN BROILER, OR DIRECTLY ON STOVE UNTIL BLACK ALL OVER. PLACE IN PAPER BAG TO STEAM FOR 15 - 20 MINUTES. PEEL OFF BLACK CHAR AND CHOP PEPPERS.

ADD REMAINING TBSP OF OLIVE TO A LARGE SAUCEPAN AND SAUTE ONION UNTIL SOFTENED. STIR IN GARLIC AND COOK FOR AN ADDITION 2 MINUTES. ADD THE RED PEPPERS, TOMATOES, OREGANO, RED PEPPER FLAKES (OPTIONAL), FRESH BASIL AND SEASON WITH SALT AND PEPPER. SEASON WITH SALT AND PEPPER TO TASTE. STIR IN GREEK YOGURT. PUREE WITH AN IMEMERSION BLENDER OR TRANSFER TO BLENDER OR FOOD PROCESSOR TO PUREE.

AFTER SQUASH HAS FINISHED BAKING SCRAPE THE INSIDE WITH A FORK TO REMOVE THE FLESH IN LONG STRANDS. PLACE IN A LARGE BOWL OR ON INDIVIDUAL PLATES. TOP WITH SAUCE AND SERVE WARM.