Spaghetti Squash and Zucchini Parmesan

Caramelized Onions

1. Heat the canola oil in a large nonstick skillet over low heat. Add the onions and cook for 30 minutes, stirring often, until they’re soft and brown. Let cool, and store any leftover onions in a covered container in the refrigerator for up to three days.

Tomato Sauce

1. Heat the oil in a saucepan over medium heat. Add the garlic, reduce the heat to low, and cook for 2 minutes, stirring constantly. Add the tomatoes, salt, allspice, pepper, basil, and oregano. Bring to a simmer, and simmer for 20 minutes.
2. Allow the sauce to cool for 20 minutes, then transfer to a blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until it’s a smooth sauce. Store leftover sauce in a covered container in the refrigerator for up to five days or in the freezer for up to three months.

Spaghetti Squash and Zucchini Parmesan

1. Preheat the oven to 350° F.
2. Pierce the spaghetti squash with a fork in several places. Microwave it on high power for 12 minutes, rotating it every 3 minutes. Let the squash cool, then cut it in half lengthwise and scoop out the seeds with a spoon. Scoop out the flesh into a large bowl. Add the zucchini, onions, and tomato sauce. Season with salt and pepper to taste. Spoon the mixture into a 3-quart shallow baking pan. Bake for 40 to 45 minutes.
3. Remove the baking pan from the oven and turn the oven to broil. Top the vegetables with the grated cheese and place under the broiler until golden brown, about 5 minutes. Let sit for 5 to 10 minutes before serving.