YIELD: 40 3-oz. servings 7 each large spaghetti squash1/2 cup olive oil 2 cups onion, diced 1 qt. white wine1/4 cup chopped garlic 5 lbs. tomatoes, diced 1 cup fresh herbs, finely chopped (thyme, parsley, marjoram, rosemary) as needed sea salt and freshlyground pepper Can be done the day before service: poke the squash a few times and place in roasting pan. Bake about 1-1/2 hours, or until brown and soft. When done, cut squash in half and scoop out seeds. Pull away the flesh with a ...

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