Spaghetti Squash with Fresh Tomato Sauce

1 large spaghetti squash 
2 onions, chopped
5 tomatoes, chopped
2 cloves garlic
1 red or green bell pepper, chopped
1 bunch of basil
olive oil
salt and pepper to taste
grated Parmesan cheese

Cut squash in half lengthwise and scoop out the seeds. Place face down on a pan with ¼ inch of water and bake for 40 minutes at 350˚.

While baking start the sauce. Sauté onions and garlic and peppers for 5 min on medium heat. Add tomatoes salt and pepper to taste and simmer for the remainder of the squash prep time. Remove squash from the oven and stick a fork into the cut side. The fork should go in easily, but it should not be mushy.

Cool for 5 minutes and using the fork, scrape the strands of squash from the skin, trying to keep them intact. Serve immediately topped with the sauce, the fresh chopped basil and cheese.