Roasted Spaghetti Squash in Basil Tomato Sauce

Spaghetti squash has a funny name for a vegetable that looks like a plain yellow football. Once it's roasted, the flesh breaks into long, pale strands that really do resemble spaghetti, and that trick is the whole reason this dish works. The squash itself is mostly water and a little natural sweetness, so when it caramelizes in the oven at 375 degrees F, those edges turn golden and nutty. Don't rush it. Pull it out when the flesh gives easily under a fork and the strands loosen from the shell, because underdone squash stays stiff and squeaky.

The sauce is the simple part, and it tastes better than it has any right to. Crushed tomatoes, a lot of garlic, and dried oregano cook down into something glossy and bright. I like to let the basil go in with the tomatoes so it softens and perfumes the whole pot, then add a few torn leaves at the very end for a fresh bite. If your tomatoes taste a little flat, a pinch more salt and a splash of the pan's own juices will sort them out. If you're craving a different kind of layered baked dish, try Rolled Eggplant Lasagna with Marinara, which uses the same bright tomato sauce.

Leftovers are a gift here. Scrape the cooked strands into a container and keep them in the fridge for up to four days, separate from the sauce so they don't go soggy. The sauce reheats well on its own. Squash strands are also good stirred into a frittata or tossed with a spoonful of pesto for lunch the next day.

If you want something more filling on the plate, a spoonful of ricotta or a sprinkle of grated Parmesan goes a long way. For a heartier meal, you could try Broiled Parmesan Tofu over Squash Noodles, which uses the same squash idea with a crisp cheesy topping, or Layered Zucchini Lasagna with Fresh Basil if you're in the mood for something baked and sliceable. A green salad with lemon and olive oil on the side keeps the whole meal light and fresh.