Spaghetti Squash with Tomato-Basil Sauce

I have learned that there is one major enemy in my ongoing weight loss attempts...

Carbs. At least the processed starchy kind.

I don't really crave them, but bread, rice and pasta are the things that bloat me up and pack on the pounds the quickest.  So I look for the high-fiber, whole-grain alternatives.  The bread I actually enjoy, but whole wheat pasta and brown rice are not on my list of favorites.  

The veggie world offers a pretty plausible substitute when you're having an Italian craving.  Try this recipe and then adapt to your liking.

Spaghetti Squash with Tomato-Basil Sauce

From Cooking Light.

Makes 6 servings.

1 (3-pound) spaghetti squash

Cooking spray

1 tablespoon olive oil

2 garlic cloves, minced

1 (14.5-ounce) can no-salt-added diced tomatoes

1 (14.5-ounce) can diced tomatoes

1/2 cup chopped fresh basil, divided

6 tablespoons shredded pecorino Romano cheese

Preheat oven to 350°.

Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 350° for 1 hour or until tender.

Heat oil in a medium saucepan over medium heat. Add garlic; cook 3 minutes, stirring occasionally. Add tomatoes; bring to a simmer. Cook for 15 minutes or until thickened. Remove from heat; stir in 1/3 cup basil.

Cool squash at room temperature for 10 minutes or until cool enough to handle. Scrape inside of squash with a fork to remove spaghetti-like strands to measure about 5 cups. Divide squash evenly among 6 plates; top each serving with about 1/3 cup sauce and 1 tablespoon cheese. Top with remaining basil.