Spaghetti Squash with Fresh Herbs and Tomatoes

YIELD: 40 3-oz. servings

7 each large spaghetti squash
1/2 cup olive oil
cups onion, diced
qt. white wine
1/4 cup chopped garlic
5 lbs. tomatoes, diced
1 cup fresh herbs, finely chopped (thyme, parsley, marjoram, rosemary)

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