7 pounds spaghetti squash
4 onions, sliced
2 cups heavy cream
1/2 cup water
1 cup salted white wine
1 (8 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato paste
1/4 cup margarine, melted
Place squash, onion, and cream in large bowl. Heat oven to 350 degrees F (175 degrees C).
In a large saucepan over medium-high heat, combine the water, corn syrup, tomatoes, tomato paste and butter. Bring to a simmer, stirring occasionally, until the tomatoes are tender. Reduce heat to low. Cook, stirring occasionally, 5 minutes. Remove from heat. Pour over squash and onion, stirring vigorously to coat. Serve warm.