4. Pour the tomato sauce around the stuffed squash in the baking dish. At this point, you can either refrigerate until ready to bake, or place directly in the oven. Bake uncovered, in a 350 F preheated oven for 30 minutes. Serves 4.
Chunky Tomato Sauce
3 (28-ounce cans) whole San Marzano tomatoes in juice
1 small yellow onion, chopped
1/4 cup extra virgin olive oil
3 garlic cloves, finely chopped
2 Tablespoons fresh oregano, chopped
1/2 cup roughly chopped fresh basil
2 teaspoons salt
1 teaspoon coarsely ground black pepper
1. In a large stock pot, cook onions in oil over medium heat, stirring occasionally, until softened, approximately 10 minutes. Add garlic and cook 2 minutes longer.
2. Stir in tomatoes and their juice, salt and black pepper. Simmer sauce, uncovered, until slightly thickened, about 40 minutes. Add oregano and taste for salt.