Spaghetti Squash with Pomodoro Sauce

This was my first time cooking spaghetti squash, and I have to say it was much easier than I though (thanks, Kelly, for the tips!). The squash itself isn't very flavorful, so you'll want to make sure and serve it with a lot of sauce or some other flavorful ingredients. I made a kind of Pomodoro sauce to go on top.

Ingredients
-2 spaghetti squash (2 squash will make four servings)
-1.5 T EVOO
-1 large onion
-3 T minced garlic
-1 T balsamic vinegar
-1.5 T brown sugar
-1 big can of Italian seasoned diced tomatoes (the size up from 15 oz)
-5 T fresh basil, chopped
-1 C shredded Parmesan
(Note: I've also labeled this recipe as vegan b/c it would be w/o the cheese)

Steps
(preheat oven to 350)
1. Cut your spaghetti squash in half and remove seeds and pulp. Place rind side up on a greased baking sheet and cook for about 45 minutes, or until squash is tender.

2. While squash are cooking, saute your onion with EVOO for about 4 minutes. Add in whole can of tomatoes (including the packing water). Stir in garlic, vinegar, and brown sugar. Bring to a light boil; let simmer for 40 minutes (or until squash is done). Taste sauce periodically to see if you want to add more of anything. (Red pepper flakes would probably be good.)

3. Once squash is done, take a fork and scrape the insides of one half, and then scoop it out into a bowl. The squash will automatically "spaghettify" itself as you scrape it with a fork. Repeat with other halves.

4. Pour a generous helping of sauce onto squash and top with mozzarella and lots of fresh basil.