1 spaghetti squash
3 tomatoes or cherry tomatoes
2 cloves garlic
1⁄4 cup basil, chiffonade
sea salt and pepper

Pre-heat oven to 350 degrees. Cut spaghetti squash in half and scrape out seeds and discard. Fill a roasting pan with 1 inch of water, and place squash flesh-side down. Roast 45 minutes to an hour, or until very soft. Sauté tomatoes and garlic. Remove from heat. Stir in salt and pepper. Using a fork, scrape out the spaghetti squash and put in bowl, combine all ingredients, stir and serve.

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