Spaghetti Squash

1 each squash, spaghetti
15 oz. tomatoes with green chilies
1 each onion, chopped
1 Tbsp. olive oil
1 Tbsp. flour
1 clove garlic-minced
salt and pepper to taste
2 tsps. parmesan cheese

Cut squash in half length wise. Place squash halves, cut side down, with 1 cup water in microwave safe dish. Microwave on high for 10 mins. or until tender, rotating dish half way. While squash cooks, spray a skillet with non stick cooking spray. Place half of sliced onion, along with garlic, in pan and cook over medium heat until onion is tender. Add can of tomatoes with juice to pan and simmer for 5 mins. While tomatoes simmer, make roux: measure olive oil into a small saucepan, add the remaining onion slices and cook over medium heat until onion begins to brown. Add flour and stir to blend. Let mixture cook for a few mins until flour browns a little. Pick out and discard the onion slices. Spoon some of the tomato mixture into the flour roux and mix. Empty contests of sauce pan into tomato mixture in skillet. Stir and simmer a few mins. to thicken. Remove spaghetti squash from microwave and cool slightly. With a fork, shred pulp of squash, discarding skin. Add squash shreds to tomato mixture in skillet. Stir to blend. Scoop into bowls and serve topped with parmesan cheese.

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