Spaghetti Squash in Savory Herbs

1 spaghetti squash
1 Tbsp (15 ml) olive oil
2 garlic cloves, finely chopped
4 each fresh basil leaves, shredded
1 tsp fresh oregano leaves
1 tsp fresh tarragon
1/2 tsp white pepper
3/4 cup (180 ml) plum tomatoes, cut up

Preheat oven to 375º F (190º C).
Pierce the peeling of the whole squash and place in boiling water for 20 minutes. 
Cut open the squash, discard seeds, and remove the long vibrant yellow strings of squash meat that look like pasta.
Toss the squash strings with olive oil, garlic, basil, oregano, tarragon, white pepper, and tomatoes.
Bake, covered or saute until heated through, approximately 10-20 minutes.

Yield:  4 Servings

Approximate nutritional analysis per serving:  Calories 85, Protein 2 g, Carbohydrates 12 g, Fat 4 g, Cholesterol 0 mg, Sodium 30 mg